Avocado Beetroot Salad
Recipe: Avocado Beetroot Salad
Avocado Beetroot Salad is a colourful, easy to make, delicious, vegan, gluten free, healthy and filling salad. If I have so many adjectives in the first sentence then this salad must be finger licking good, right?? It definitely is for me as I two of my favourites together – avocado and beetroot.
In India avocado is sold as butter fruit. When I was living in Bangalore, during my first visit to the vegetable shop, I had a tough time asking for avocado. The poor guy just didn’t understand what I wanted. He just shrugged his shoulders and helped me with my basket to the till. In other words he was perhaps trying to tell me ‘please ma’am just leave the shop with what you have found and don’t fry my bheja!’ The following week I went to the super market Big Bazar and there these delicious fruits were sitting pretty on the shelf under the label BUTTER FRUIT!
Avocados grow in abundance in Kenya. I always have one or two avocados at home. I love to use them in salads, smoothies and to have one its own with some salt, pepper and lemon juice. They are actually very filling and healthy too. I will not go into the healthy benefits of including both avocado and beetroot as you can easily google it.
However, will share with you how you can include avocados in your daily diet. Just check out all these recipes.
Ingredients Required For Avocado Beetroot Salad
- Avocado – make sure the avocado is ripe and not over ripe. Otherwise the salad will become all mushy. Cut the avocado into cubes or slices.
- Beetroot – use raw beetroot if you like. I prefer cooked beetroot. I usually steam or boil the beetroot. Cut the beetroot into thick slices, cubes or sticks.
- Onion – I prefer to add red onion for that extra punch. Use any of your choice, white, yellow or spring onions. I prefer thin slices the onion in my salad. You can chop it up finely too. Sometimes I allow the onion to marinate in the lemon dressing.
- Tomato – if you use big tomato then either slice or cut it into quarters. Can use baby tomatoes.
- Mint – use fresh mint. Or replace it with fresh basil or coriander/cilantro.
- Salad Leaves – use any of your choice. I get lettuce easily in Kenya so tend to use that. Sometimes I use mixed salad or baby spinach.
- Nuts – roasted nuts of your choice. Cut them into small pieces. I have used cashew nuts but use any nuts I have at hand.
- Lemon Juice – for the dressing and to sprinkle some on the avocado. Always drizzle some lemon juice over cut avocado so that it does not turn black.
- Lemon Zest – to add flavour to the dressing.
- Olive Oil – use good quality olive oil or extra virgin oil for salad dressings.
- Maple Syrup – optional. I omit it as the beetroot adds the required sweetness.
- Salt – add according to your taste.
- Pepper – add according to your taste.
AVOCADO BEETROOT SALAD
FOR THE SALAD
- 1 avocado peeled and sliced
- 1 medium beetroot peeled, boiled and sliced
- 1 tomato sliced
- 1 tbsp fresh mint chopped or a few mint leaves
- 2 cups of any lettuce leaves or baby spinach
- 1 small white or red onion peeled and sliced
- 10 cashew nuts lightly roasted and halved
FOR THE LEMON SALAD DRESSING
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- ½ to 1 tsp salt
- 1 tsp pepper powder
- 1 tbsp maple syrup optional
PREPARE THE SALAD
- Cut the avocado into slices or cubes. Arrange them in a bowl or serving plate.
- Drizzle some lemon juice over it.
- Next cut the boiled beetroot, tomato and onion.
- You can marinate the onion slices in the lemon salad dressing if you want to. Whenever I do that, I leave it in the dressing for at least 20-30 minutes.
- Tear the lettuce leaves into smaller pieces. Chop the mint if the leaves are too big.
- Add the beetroot, tomato, onion, lettuce and mint to the avocado.
- Sprinkle the nuts over it. Best to layer all the ingredients instead of tossing the salad. Mixing or tossing will result in the salad turning red because of the beetroot.
PREPARE THE LEMON DRESSING
- Mix olive oil and salt first till the salt dissolves.
- Add the lemon juice, maple syrup if using any and pepper.
- Whisk it well or shake it in a small jar till it becomes a bit frothy. Make sure the jar has a tight lid.
- You can allow the salad to chill a bit in the fridge or serve it straight away.
- Drizzle the dressing over it or leave it on the side and everyone can help themselves to it.
- As soon as you cut the avocado, mix some lemon juice into it to prevent it from turning brown.
- Whenever I use beetroot in my salads, I avoid adding some form of sweetness like sugar, honey etc as beetroots tend to be sweet.
- Any nuts of your preference can be used.
- Note I used the word layer instead of mix. If you mix the salad before taking it to the table, the beetroot tends to 'bleed' and will turn the whole salad red.
- Instead of normal tomato can use cherry or tiny plum tomatoes about 1o or so.
- If you do not find fresh mint , use fresh coriander or basil.
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