Beet, Avocado, and Arugula Salad with Sunflower Seeds
- 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
- 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
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Avocado (1/2)
- Baby arugula (1 packed cup)
- Beets (2)
- Celery (4 stalks)
- English cucumber (1)
- Scallions (2)
- Sunflower seeds, toasted (3 tablespoons)
- Cooking & Baking
- Olive oil, extra-virgin (2 tablespoons)
- Salt and freshly ground black pepper, Coarse (1)
- Drinks
- Lemon juice (2 tablespoons)
Preparation
Read recipe preparation on wholeliving.com
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Recipe Stats
Published April 24, 2012 (10 months ago).
65 people saved this recipe.
