The Most Colorful Salad on the Block!
Salad with Shaved Carrots and BeetsServes: 2 | Serving Size: 2 and 1/4 cupsIngredients:
- 4 cups mixed spring greens, rinsed and dried
- 2 baby carrots, rinsed
- 2 baby beets, rinsed
- 2 tsp avocado oil or extra virgin olive oil
- Flavored vinegar to taste
- 1/2 avocado, sliced
Directions:
- Toss the greens with the avocado oil, then pile them high on a plate. Shave the carrots and beets on a mandolin or with a sharp knife. You can leave the skin on — just make sure you rinse them very well.
- Garnish with the flavored vinegar and avocado slices.
- Serve immediately.
Nutrition Information:
- Serves 2. Each serving has 123 calories, 8 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 72 mg sodium, 12 g carbohydrate, 5 g dietary fiber, 6 g sugar, and 2 g protein.
- Each serving also has 187% DV vitamin A, 15% DV vitamin C, 4% DV calcium, and 5% DV iron.
Chef’s Tips:
- For the best results, spin the greens dry in a salad spinner.
- Lemon juice makes a great stand-in for flavored vinegar if you don’t have anything on hand.
- Avocado oil adds a nice mellow flavor to the salad.
- No mandolin? Shaky knife skills? Try shaving the vegetables with a sharp peeler instead.