Beetroot Salad with Chopped Avocado
Ingredients
The salad
-
4
medium sized
cooked and peeled beetroots
-
2
avocados
-
2
small
shallots
-
2
tablespoons
finely chopped fresh parsley
-
1
teaspoon
ground cumin
-
Salt
to taste
-
Pepper
to taste
-
½
lemon
juice
The dressing
-
4
tablespoons
olive oil
-
2
tablespoons
white wine vinegar
Instructions
- Chop the beetroots and avocados into small pieces and place them in a large bowl.
- In a small bowl, mix the olive oil, white wine vinegar, ground cumin, chopped parsley, lemon juice, salt, and pepper to create the dressing.
- Pour the dressing over the beetroot and avocado mixture and toss to combine.
- Refrigerate until ready to serve, garnishing with additional parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
20g
Total carbohydrates
18g
Total protein
4g
Sodium
150mg
Cholesterol
0mg
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