Delicious & Easy

Avocado and Beet Bejeweled Salad with Ginger Dressing

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 1/4 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.

Ingredients for

Avocado and Beet Bejeweled Salad with Ginger Dressing

FOR THE DRESSING (MAKES EXTRA)
1/2 inch fresh ginger, peeled and finely grated
1 garlic clove
1 lemon, zest and juice
1 tablespoon honey or sweetener of choice
1/3 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
1/2 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 for

Avocado and Beet Bejeweled Salad with Ginger Dressing

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