Beet, Avocado and Pea Salad
A lovely fresh salad with great flavor!
Servings: 2 entree salads
Calories: 408kcal
Ingredients
- 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
Instructions
- 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.
Notes
Adapted from a recipe by Yotam Ottolenghi, published in Plenty More, Vibrant Vegetable Cooking from London's Ottolenghi
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
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
