Beet, Avocado, and Arugula Salad with Sunflower Seeds

Prepare the beet slaw on the first day and refrigerate leftovers. Add greens, avocado, and seeds just before eating.
Whole Living, May 2012
  • Yield Makes three 2-cup servings
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  • For the Big Batch

    • 2 beets, peeled and grated or thinly sliced
    • 4 stalks celery, thinly sliced
    • 1 English cucumber, seeded, thinly sliced
    • 2 scallions (green parts only), thinly sliced
  • For Each Serving

    • 1 packed cup baby arugula
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons lemon juice
    • Coarse salt and freshly ground black pepper
    • 1/2 avocado, diced
    • 3 tablespoons sunflower seeds, toasted


  1. In a large bowl, toss beets, celery, cucumber, and scallions.

  2. To serve, toss 2 cups slaw with arugula, oil, and lemon juice. Season with salt and pepper. Top with avocado and seeds.

Recipe Reviews

Reviews (1)

  • Nicolecog 5 Aug, 2014

    This is a nice fresh salad, but is there an error with the dressing recipe? 2 tablespoons of oil is 240 calories and 28g fat. Granted a healthy, unsaturated fat, but still. I reduced the oil by half and added a tablespoon of apple cider vinegar to reduce the total kcals and fat. I think it is far too oily with 2 tbsp, but otherwise good.