A simple and healthy salad sprinkled with pistachios and drizzled with a citrusy vinaigrette.
Quick, grab a pen and paper and write down your top 5 favorite foods.
That is reason enough for me to never ever want to be an ultra-thin celebrity.
Elise Bauer
There are almost always a few in my fridge, at various stages of ripeness.
The tanginess of the citrus vinaigrette balances the sweetness of the beets and the richness of the avocados.
So tell me, are avocados on your list?
Love Avocado in Salads?
Whisk together the citrus vinaigrette ingredients in a small bowl.
When the beets are done, drain them, and peel off the outer skin.
Cut the beets in half, and the halves into wedges.
(Tip: Use a plastic cutting board when cutting red beets.
Red beets will stain wooden cutting boards.)
Place the beet wedges in a bowl and toss with a tablespoon of the vinaigrette.
Cut the avocado into wedges.
Toss the salad greens with half of the citrus vinaigrette.
Arrange the dressed greens on serving plates.
Arrange the beet wedges and avocado wedges on top of the salad greens.
Sprinkle with chopped pistachios.
Drizzle remaining vinaigrette over the salads.
