Best Avocado Beet Pea And Cucumber Salad Recipes

Cucumber, Avocado, and Beet Salad image

Provided by Andrei Gusty

Time 20m

Yield 2

Number Of Ingredients 12

1 English cucumber
1 avocado
½ cup almond flakes
For the dressing:
1 tablespoon olive oil
1 tablespoon lemon juice
salt
pepper
For the salad:
8 lettuces leaves
5 ounces of canned beets, sliced
3 ounces of raspberries

Steps:

Peel the cucumber lengthwise, starting some 2 inches from one end up to the other end, leaving there 2 unpeeled inches, too. Discard this strip.
Continue peeling it until you have about 10-15 strips. Set aside.
Cut the avocado in half, remove the stone, and thinly slice both halves, skin-on. Peel each avocado slice. Set them aside.
Add the almond flakes to a skillet over low heat. Cook and stir until they start changing their color to golden brown. Set aside.
For the dressing: Add the olive oil and lemon juice to a small bowl. Season with salt and pepper and mix. Set aside.
Assemble the salad: Add the lettuce, avocado, canned beet, and cucumber strips to a large bowl. Add the dressing and mix all using two spatulas.
Garnish with the raspberries and the roasted almond flakes. You can, optionally add some sliced lime, too.

Nutrition Facts : Calories 495 calories, Protein 12 grams, Fat 40 grams, Carbohydrate 31 grams

Avocado, Beet, Pea and Cucumber Salad image

Provided by Martha Stewart

Number Of Ingredients 9

Coarse salt and freshly ground pepper (to taste)
1/4 pound fresh peas
3/4 pound medium beets
3 ounces coarsely chopped fresh chives
3/4 cup white-wine vinegar
1 1/2 cups extra-virgin olive oil
1/2 pound medium cucumbers, seeded and cut into 1/2-inch pieces
3 ripe avocados, halved, pitted, and cut into 1/2-inch pieces
Horseradish Cream

Steps:

Cover and bring a medium saucepan of salted water to a boil. Prepare an ice-water bath. Add peas, and cook, uncovered, until tender but still bright green, about 3 minutes. Remove peas, drain, and then plunge peas into ice water to stop cooking. Drain well. Add beets to boiling water, and cook until tender, about 40 minutes. Remove from heat, drain, and then plunge beets into ice water to stop cooking. Drain well. Peel beets, and cut into 1/8-inch pieces. Transfer to a large bowl.
In a deep container, combine chives and vinegar using an immersion blender. Add oil in a slow, steady stream, and blend until emulsified (alternately, the vinaigrette can be made in a regular blender). Season with salt and pepper. Strain mixture through a fine sieve.
In a medium bowl, combine peas and cucumbers. Add 1/4 cup chive oil, and mix to combine. Gently toss in avocados.
To serve, place a 9-inch ring mold on a platter. Fill with the beet mixture. Top with pea mixture, spreading evenly. Drizzle with a little of the remaining chive oil (reserve any extra for another use). Top with horseradish cream. Remove ring mold, and serve.