Simple Avocado Beet Salad


Written by our friend Roni of GreenLiteBites, TheUnworldlytravelers and Roni’s Weigh

Did you know you can now buy cooked beets in little pillow packs? I found them in my produce department and now I’m hooked!

Roasting fresh beets isn’t always convenient or possible after a long day of work but now that I found these little pillow packs I can easily incorporate beets into my midweek meals.

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You may not realize it but beets and avocado are a perfect pair. The earthiness of beets combined with the creaminess of fresh avocado is a great base for a quick salad. Add in some pre-cooked or leftover chicken for protein, pumpkin seeds for crunch, bring it all together with a splash of olive oil and chives, and you got yourself an amazing, nutrient-filled, tasty meal in minutes.

Best part? No cooking!

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Avocado Beet Salad

Serves: 2

Prep time: 5 minutes

Total time: 5 minutes

Ingredients

1 ripe, Fresh California Avocado, seeded, peeled and cubed
4–5 beets, pre-cooked and quartered
6 oz. chicken breast, pre-cooked and cut into bite-sized pieces
1 tbsp. olive oil
1/8 cup pumpkin seeds
1 tsp. dried chives

Directions

  1. Toss all the ingredients together in a bowl.
  2. Separate into two servings. Enjoy immediately or store for later. The salad will keep in the fridge for a day or two but I found it better when eaten right away.

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