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.