Avocado and fruit are always an unexpected, but delectable duo. And the combination can tame any level of bitterness in salad greens.
6 oz. organic lettuce (spinach, spring mix, or herb blend)
2 medium beets, washed and trimmed ( no need to peel)
1 ripe avocado
2 whole citrus fruit (navel oranges, grapefruit…)
For the beets: Preheat oven to 400. Place beets on a small baking sheet and cook in oven until a knife can be easily inserted through the center, about 40- 60 minutes depending on size. Cooked beets can be made 3 days in advance, stored in fridge in an airtight container.
For the salad: Cut cooled beets into eighths (as wedges). Peel and segment citrus. Quarter avocado lengthwise and slice each quarter in half lengthwise, not cutting through skin. Peel back skin to have a total of 8 avocado slices. Toss lettuce with desired amount of dressing (Refer back to my salad recipes for the Curry Vinaigrette recipe). Divide lettuce leaves among four bowls/plates and top with beet wedges, citrus segments, and avocado slices. Top with fresh cracked black pepper and serve immediately.
*Top with your favorite beans and cheese (goat or feta) to create a vegetarian, yet protein-rich main course salad.
