Beetroot and Arugula Salad with Avocado

This vibrant salad features earthy beetroot, peppery arugula, and creamy avocado, creating a delightful blend of flavors and textures. Perfect as a light lunch or a refreshing side dish.

Salad
easy 15 min 300 cal
Steps

1. In a bowl, combine the sliced beetroot and arugula leaves. 2. Drizzle with olive oil and balsamic vinegar, then toss gently to combine. 3. Add the sliced avocado on top of the salad. 4. Season with salt and pepper to taste. 5. If desired, sprinkle with crumbled feta cheese or chopped walnuts for added texture. 6. Serve immediately and enjoy your fresh salad!

Ingredients

1 medium beetroot, cooked and sliced 1 cup arugula leaves 1/2 ripe avocado, sliced 1 tablespoon olive oil 1 tablespoon balsamic vinegar Salt and pepper to taste Optional: crumbled feta cheese or walnuts for garnish

You May Also Like
Homemade Jollof Rice and Chicken with Fresh Salad
Chicken and Surimi Salad with Horseradish Walnut Dressing
Surimi and Tomato Salad with Horseradish Walnut Dressing
Tunisian Trio Salad Plate
Sunrise Citrus Quinoa Salad
Roasted Beet and Goat Cheese Salad
Protein-Packed Mediterranean Pasta Salad
Dodo-Inspired Tropical Fruit Salad
Fresh Avocado, Tomato & White Cheese Salad
Mediterranean Grilled Chicken Salad
Greek Village Salad
Grilled Chicken Salad with Mango and Avocado
High-Protein Grilled Chicken Salad
High-Protein Grilled Chicken Salad
Sunrise Citrus Quinoa Salad