Sunday, April 28, 2013

Beet Salad With Blood Orange, Avocado And Fennel

 Beet salad with blood orange, avocado and fennel recipe

I am playing catch up here. I made this salad earlier in the week, and I am still thinking about it so it is worth sharing with you. It has a nice variety of textures and flavors... from sweet, steamed beets, to citrus-y blood orange, to creamy avocado, to crispy fennel, to crunchy toasted walnuts, to nutty arugula. I topped it with a lemon-balsamic vinaigrette and resisted the temptation to add goat cheese. And I am glad I resisted - I think there are just the right amount of ingredients and good fat in this salad.  This is a light but satisfying vegan lunch. And a perfect one for tomorrow - Meatless Monday.

Beet Salad With Blood Orange, Avocado And Fennel

8 oz steamed beets {I buy Melissa's packaged beets - a nice time saver}
1 cup peeled blood orange, cut into chunks {or look for another red flesh orange such as cara cara}
1 avocado, peeled, seeded and cut into chunks
1/4 c walnuts, toasted
1/2 fennel bulb, diced
2 c baby arugula
finishing salt {optional}
- and for the dressing
1 T balsamic vinegar
1 T fresh lemon juice
1 small garlic clove, minced
2 T olive oil
1/2 t kosher salt
1/4 t freshly ground black pepper

To make the dressing, combine all of the dressing ingredients in a bowl. Set aside.

To assemble the salad, place all salad ingredients in a large bowl.  Add dressing and toss.

Divide salads between 2 plates. I often finish salads like this which contain no salty ingredients with a minute amount of finishing salt. I like Himalayan pink salt.

Serves  2. 
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Source: Jill Crusenberry, inspired by Tar and Roses. 

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