This bright and nutritious beet and avocado salad will shake up your salad routine. It’s a great way to add the cleansing properties of beets and the potassium and healthy fats of avocados. With just a few ingredients and some slicing and dicing you will be sure to wow yourself and anyone else lucky enough to enjoy this dish with you. This makes a perfect lunch on and off the 21-Day Program.

It’s always a good idea to include beets in our diet, as they are high in vitamin C and manganese. We all know and love the avocado, one of our favorite forms of healthy fat. This recipe also include pomegranates. Pomegranates have a concentration of antioxidants called polyphenols, which have an antibacterial effect in the mouth and body.

Serves: 2

Prep time: 20 minutes

Ingredients:

2 ripe avocados

1 medium sized golden, chioggia, or red beet

¼ cup pomegranate seeds

a few whole cilantro leaves

2 tablespoons chopped scallions

3-4 tablespoons roughly chopped cashews

splash of lemon

pinch of sea salt

freshly cracked black pepper

a drizzle of olive oil

Directions:

Peel the beet then slice thinly using a mandoline, peeler, or sharp knife.

Spread the slices around the edge of a plate.

Cube up the avocado then toss with all the ingredients, except the olive oil.

Arrange the salad in the center of the plate.

Drizzle with olive oil and add a touch of sea salt and black pepper.

Recipe by the Clean Team

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