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
-
½
teaspoon
ground cumin
-
to taste
salt
-
to taste
pepper
-
Juice of ½
lemon
-
2
tablespoons
white wine vinegar
The dressing
Instructions
- Chop the beetroots and avocados into small pieces and place them in a large bowl.
- In a separate small bowl, mix the dressing ingredients until smooth.
- Pour the dressing over the beetroots and avocados and toss to combine.
- Refrigerate until ready to serve, garnishing with more parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
20g
Total carbohydrates
20g
Total protein
4g
Sodium
100mg
Cholesterol
0mg
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