Beet, Avocado, Watercress Salad

I got this recipe from the book, Bold & Healthy Flavors: 450 Recipes from Around the World by Steven Raichlen.

This salad was actually invented by macrobiotic baker Michael Evans.

  • 1-2 cloves of garlic, minced
  • S + P
  • 1T Dijon mustard
  • 2T extra virgin olive oil
  • 3T balsamic vinegar
  • 1 ripe avocado, diced
  • Juice 1 lemon
  • 1 pound fresh beets, peeled and diced
  • 2 bunches watercress, cut into springs with stems
  • 2 red bell peppers, diced
  • 1 red onion, diced
  • 1 cup thawed frozen peas
  • 2 bunches of cilantro or parsley

Dressing:

  • combine garlic with s+p, dijon mustard, lemon juice, extra virgin olive oil, and balsamic vinegar.

4 servings
156 calories per serving
4 g protein
10 g fat
15 g carbohydrates
72 mg sodium
0 mg cholesterol

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