Beet, Avocado and Pea Salad
A lovely fresh salad with great flavor!
Prep Time20 minutes mins
Cook Time3 minutes mins
Total Time23 minutes mins
Course: Salad
Cuisine: American
Keyword: avocado, beet, pea
Servings: 2 entree salads
Calories: 408kcal
- 4 small or 2 medium beets, peeled and sliced paper-thin
- ½ small red onion, sliced thin
- 1 ½ tablespoons sherry vinegar
- 2 tablespoons olive oil
- ¼ teaspoon superfine sugar
- 2 teaspoons Cholula Hot Sauce
- 1 medium avocado, peeled, pitted and sliced thin
- ⅓ cup cilantro leaves
- a few mint leaves
- ⅓ cup pea shoots
- ½ cup frozen peas, blanched quickly and rinsed in cold water
- salt
- freshly ground black pepper
In a large mixing bowl combine the olive oil, sherry vinegar, hot sauce, salt, pepper and sugar. Add the sliced onions and toss to coat. Set aside while preparing the beets.
Bring a large pot of water to a boil. Add the beets and blanch for 3 to 5 minutes or until semi-cooked. Drain and rinse under cold water. Pat dry and add to the marinating onions. The onions should marinate for at least 15 minutes overall - but 30 minutes is better.
To serve spread half the beet mixture on a large plate or platter. Top with the avocado, cilantro, mint, pea shoots and peas. Add the remaining beet mixture on top. Finish with a drizzle of olive oil and serve.
Calories: 408kcal | Carbohydrates: 33g | Protein: 8g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 254mg | Potassium: 1173mg | Fiber: 15g | Sugar: 16g | Vitamin A: 826IU | Vitamin C: 66mg | Calcium: 57mg | Iron: 3mg