Beet-Avocado, And Arugula Salad With Sunflower Seeds

17 Apr

The past couple of days or ok, months have been filled with sweets. I’m talking brownies, cookies, and cake two times a day.  My stomach and waistline has been starting to feel it. That’s why when I saw this cleanse in Whole Living Magazine, I knew I had to try it.  Basically it’s the same three meals for three days.  You start with a Strawberry-Grapefruit Smoothie for breakfast then move on to a Beet, Avocado And Arugula Salad With Sunflower Seeds for lunch and then for dinner you have a Carrot-Spinach Soup with Dill.  I didn’t have the smoothie for breakfast but I did have the salad for lunch. It was pretty awesome.  Over the next two days, I will give you the recipe for the soup and the smoothie. Sorry it’s out of order.  Enjoy!

Makes three 2-cup servings

For the big batch

  • 2 beets, boiled and thinly sliced
  • 4 celery stalks, thinly sliced
  • 1 English cucumber, seeded, thinly sliced. 
  • 2 scallions (green parts only) thinly sliced
Keep this slaw in the fridge for the next two days. When ready to serve, add the following. 

For each serving

  • 1 packed cup baby arugula 
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp lemon juice
  • Course salt and pepper
  • 1/2 avocado, diced
  • 3 Tbsp sunflower seeds
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 sunflower seeds. 

2 Responses to “Beet-Avocado, And Arugula Salad With Sunflower Seeds”

  1. frugalfeeding April 17, 2012 at 3:35 pm #

    that’s a beautiful and healthy salad – not to mentioned clearly delicious.

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