Crunchy Spinach Salad with Beets and Avocado

Mar 30

Written By Jill Visit

Salad Ingredients:

5 oz baby spinach

1 stalk celery, finely sliced

1 cucumber, finely diced

1 avocado, diced

½ pear, finely diced

2 small beets, finely diced

1.5 Tbsp pumpkin seeds

1.5 Tbsp pecans

Dressing Ingredients:

3 Tbsp olive oil

1 garlic clove

2 Tbsp balsamic or rice wine vinegar

¾ tsp kosher salt

1 tsp sugar

1. Clean, dry and cut beets. Boil in water, then simmer until tender, about 45 minutes.

2. While beets cook, whisk dressing ingredients together in a small bowl. Set aside.

3. Place the spinach in a bowl. Sprinkle the rest of the ingredients over the top, including the cooked beets.

4. Dress and serve. (Try not to mix needlessly because the color of the beets bleeds quite quickly.)

Nutritional information:

4 Servings

Serving Size: ¼ recipe

Calories: 274

Total Fat: 22.8g

Saturated Fat: 3.1g

Cholesterol: 0mg

Sodium: 507.3mg

Total Carbohydrate: 16.7g

Protein: 4.7g

Fiber: 7.2g

Jill Visit

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