Avocado Beet Pea And Cucumber Salad Recipes
CUCUMBER, AVOCADO, AND BEET SALAD
Do you have 20 minutes? That's all you need to assemble this fresh salad. Toss cucumber strips, avocado, and beet together. Add the smooth and pleasantly sour olive oil and lemon juice dressing. Also, bring some crunchiness to it by tossing some roasted almond flakes in there as well. Garnish with raspberries for a pop of color.
Provided by Andrei Gusty
Categories dairy-free, Fruit & vegetables, gluten-free, Salad, salty, sweet & sour, vegetarian
Time 20m
Yield 2
Number Of Ingredients 12
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
Earthy and sweet flavors combine in this Avocado, Beet, Pea and Cucumber Salad. Crunchy cucumber, soft beets, sweet peas, and creamy avocado combine for a tasty salad.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
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.
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