Avocado, Beet and Microgreens
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Divine!
Ingredients
- 1 avocado, sliced long.
- 6 baby roasted beets or 2 large beets
- 1 lemon juiced
- 1 cup sunflower sprouts or fresh pea shoots, roughly chopped
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1 tsp black pepper
- *You may substitute lemon juice with balsamic or red wine vinegar.
Instructions
Slice baby beets about 1/4 inch thick.
Slice avocados to about the same thickness.
Slice a few in half-keep a few long.
Drizzle 1 Tbsp lemon juice on avocado.
Set beets and avocado aside.
Rough chop pea shoots. Set the sprouted (leafed) ends aside.
Place the hard stalk ends in a small bowl.
Add the olive oil, lemon juice or vinegar, salt and pepper to the stalk pea shoots bowl. Mix well.
Place a few of the marinated stalks on serving plates.
Arrange avocado and beet slices on top of stalks on plates.
Rotate beet, avocado, beet, avocado.
Add all the remaining pea shoots-stuff them into crevices on the plate to keep it tight and pretty.
Drizzle the leftover oil-acid mixture over the salads.
Optional: drizzle a bit more olive oil or lemon juice or vinegar over beets.
Fresh grind black pepper is a nice salad topper.