Beetroot Salad with Chopped Avocado
Ingredients
The salad
-
4
medium sized
cooked and peeled beetroots
-
2
avocados
-
2
small
shallots
The dressing
-
4
tablespoons
olive oil
-
2
tablespoons
finely chopped fresh parsley
-
1
teaspoon
ground cumin
-
Salt and pepper to taste
-
½
lemon
Juice of
-
2
tablespoons
white wine vinegar
Instructions
- Chop the beetroots and avocados into small pieces.
- In a separate bowl, mix the dressing ingredients until smooth.
- Combine the chopped beetroots and avocados with the dressing and toss.
- Refrigerate until ready to serve, garnishing with more parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
20g
Total carbohydrates
18g
Total protein
4g
Sodium
50mg
Cholesterol
0mg
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