Wednesday, August 1, 2012

Epicurean Sensibilities: Beet, Avocado Salad and Sunflower Seeds

From Whole Living Magazine:

Ingredients

  • For the Big Batch

    • 2 beets, peeled and grated or thinly sliced
    • 4 stalks celery, thinly sliced
    • 1 English cucumber, seeded, thinly sliced
    • 2 scallions (green parts only), thinly sliced
  • For Each Serving

    • 1 packed cup baby arugula
    • 2 tablespoons extra-virgin olive oil
    • 2 tablespoons lemon juice
    • Coarse salt and freshly ground black pepper
    • 1/2 avocado, diced
    • 3 tablespoons sunflower seeds, toasted

Directions

  1. In a large bowl, toss beets, celery, cucumber, and scallions.
  2. To serve, toss 2 cups slaw with arugula, oil, and lemon juice. Season with salt and pepper. Top with avocado and seeds.



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