This Beet, Avocado, and Arugula Salad with Sunflower Seeds is a delicious and nutritious option for a light meal or side dish. The earthy sweetness of roasted beets pairs perfectly with creamy avocado, peppery arugula, and the crunch of sunflower seeds, making it a satisfying salad that’s full of fiber, healthy fats, and vitamins. It’s quick to prepare and bursting with fresh flavors, perfect for any meal.
Beet, Avocado, and Arugula Salad with Sunflower Seeds
Course: Salads, SidesCuisine: American2
servings10
minutes45
minutes280
kcalIngredients
2 medium beets, roasted and diced
1 ripe avocado, sliced
4 cups fresh arugula
2 tablespoons sunflower seeds
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
Fresh lemon juice (optional for extra brightness)
Directions
- Roast the beets by wrapping them in foil and baking at 400°F (200°C) for 45-60 minutes until tender. Let cool, then peel and dice.
- In a large bowl, toss the arugula with olive oil, balsamic vinegar, salt, and pepper.
- Add the roasted beets, avocado slices, and sunflower seeds to the bowl.
- Toss gently to combine. Add a squeeze of fresh lemon juice if desired.
- Serve immediately and enjoy!
Notes
- Nutrition Facts (Per Serving):
Protein: 4 g
Carbohydrates: 15 g
Fat: 22 g
Fiber: 8 g
Sugar: 6 g
This Beet, Avocado, and Arugula Salad with Sunflower Seeds is a delicious and refreshing way to incorporate more vegetables and healthy fats into your diet. With its vibrant flavors and textures, it’s the perfect salad for a nutritious lunch or side dish. Customize it with your favorite ingredients or enjoy it as is for a wholesome, satisfying meal.
