Salad

Golden Beet Salad

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Ingredients:

  • 1 Fuji Apple, chopped
  • 1/3 cup Almonds, Slivered
  • 3 Golden Beets, boiled
  • 5 cup Spring Mix Salad Greens
  • 2 tsp Avocado Oil
  • 1 Tbsp White Balsamic Vinegar

How To:

Thoroughly scrub beets clean under cold water.

Place beets in a large pot of water, and boil until fork tender (about 45 minutes).

Remove skin from beets, then chop into bite-sized pieces.

Allow to cool before adding to the salad.

Rinse and chop the Fuji apple.

Toss spring mix greens with the apple and slivered almonds.

Add in the cooked beet chunks.

Drizzle salad with avocado oil and white balsamic vinegar, and serve.

Thank you to The Food Lovers Kitchen for this perfect summer recipe.

Beet Avocado & Arugula Salad

Prepare the beet slaw on the first day and refrigerate leftovers. Add greens, avocado, and seeds just before eating.

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Ingredients:

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

How To: 

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

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

Thank you to Whole Living for this liver-nourishing Spring salad.

Arugula, Frisee, Red-Leaf Salad with Strawberries

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Ingredients:

4 teaspoons balsamic vinegar

3 tablespoons extra-virgin olive oil

1/2 teaspoon minced fresh thyme leaves

Coarse salt and ground pepper

3 cups baby arugula (about 2 ounces), washed and dried

3 cups (about 1/2 small head) red-leaf lettuce, washed, dried, and torn into bite-size pieces

3 cups (about 1 small head) frisee, trimmed, washed, dried, and torn into bite-size pieces

1 pint strawberries, washed, dried, hulled, and quartered

1/2 avocado sliced

1/2 cup walnuts, toasted and coarsely chopped (optional)

2 Belgian endives, leaves separated, washed and dried

6 ounces goat cheese, crumbled (optional)

How To:

In a large bowl, whisk together vinegar, oil, and thyme; season with salt and pepper. Add the arugula, red-leaf lettuce, frisee, strawberries, and walnuts, if using. Season with salt and pepper; toss to combine.

On each of 4 individual salad plates, arrange 3 large endive leaves in a 3-pointed star with tips facing out. Then place equal mounds of salad in the center of each plate. Scatter goat cheese on top, if desired. Serve immediately.

Optional Garnish: I will change up this recipe by sprinkling either pepitas or sunflower seeds on top.

Adapted from Whole Living.