Avocado and Beet Bejeweled Salad with Ginger Dressing

BY Olivia Hayo
January 6, 2019

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Photography by Olivia Hayo for Edible San Diego

Avocado and Beet Bejeweled Salad with Ginger Dressing

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Earthy beets, creamy avocado, floral fennel and zesty citrus make a refreshing base to this salad. Topped with handfuls of herbs, a ginger-spiced dressing and crunchy seeds it’ll be a go-to dish every winter.

Ingredients

FOR THE DRESSING (MAKES EXTRA)

½ inch fresh ginger, peeled and finely grated
1 garlic clove
1 lemon, zest and juice
1 tablespoon honey or sweetener of choice
⅓ cup extra-virgin olive oil
Salt and black pepper to taste

FOR THE SALAD

1 fennel bulb, halved lengthwise and thinly sliced crosswise, reserve fronds
1 avocado, diced into bite-sized pieces
½ small red onion, thinly sliced, rinsed
1 cup cooked beets, diced into bite-sized pieces*
1 blood orange, peeled, sectioned into bite-sized pieces
Handful of mint leaves
Handful of flat parsley leaves
Handful of reserved fennel fronds
2 tablespoons seeds (mix of sunflower, sesame, and pumpkin)

Instructions

Make the dressing
Add all ingredients to a medium mixing bowl and whisk to combine. Season to taste with salt and pepper.
Assemble the salad
On a large serving platter layer fennel, avocado, red onion, beets, herbs, blood orange, and then sprinkle with seeds.
Bring it all together
Drizzle salad with ¼ cup of dressing. Serve alongside roast chicken or fish for dinner or as a base for a grilled chicken salad perfect for lunch.
*You can find pre-cooked beets in the refrigerated section of your local grocery or make your own. To make your own peel and place beet in pot, cover with water and bring to a boil. Reduce to a simmer for 45 minutes or until easily pierced with a fork. Drain, cool, and use as required.