Healthy Living

Arugula and Raw Beet Salad

Serves 2 as an entrée, 4 as a side

1 small box of washed, organic baby arugula

1 med size beet, peeled and grated

1/2 red onion, thinly sliced

1 avocado, cubed

2 T lemon flavored vinegar, or rice vinegar

2 T lemon Juice

2 T olive oil

Salt and pepper to taste

3 T roasted pine nuts

2 dates, chopped (optional)


Place the sliced onion in a small bowl and toss with the lemon vinegar and lemon juice. Let them sit for about 10 minutes.

Add the arugula, beets, and avocado into a large bowl. Pour the onion mixture over the greens and toss.

Drizzle the olive oil over the salad; add salt and pepper then toss to coat.

Portion out the servings and garnish with pine nuts and dates.

 

Entrée serving: 483 calories, 7g protein, 50g carbs, 12g fiber, 30g fat, 32g sugar, 43g vitamin A, 43g vitamin C, 18g Calcium, 15g iron.

Kristi Whitley