BEET, AVOCADO, AND ARUGULA SALAD WITH SUNFLOWER SEEDS

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Beet, Avocado, and Arugula Salad with Sunflower Seeds image

Refuel at lunchtime with a fiber-filled meal that will keep you satisfied through the afternoon.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Makes three 2-cup servings

Number Of Ingredients 10

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
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

Steps:

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

Nutrition Facts : Calories 612 g, Fat 56 g, Fiber 12 g, Protein 8 g, SaturatedFat 7 g

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