Raw Beet Salad with Carrots & Quinoa with Lime-Mint dressing

Makes 4 small salads
222 calories, 10g protein
Dressing makes 9T; each tablespoon is about 35 calories

4c greens (arugula, spinach, kale, leaf lettuce …)
1 large carrot
1/3c pepitas (green pumpkin seeds)
1c edamame
1 avocado
1 beet, sliced into sticks
3T apple cider vinegar
2T lime juice
2T olive oil
2T honey
1t dijon mustard
1T chopped mint

Peel the carrot and grate it on a vegetable peeler (large holes) into a bowl. Add the greens.

In a separate container, combine the edamame, pepitas and beets.

Combine everything else in a cruet (excluding avocado) and shake.

When it’s time to prepare your salad, measure out 1-1/4c of the greens-carrot mix and add 1/3c+ of the edamame mixture. Dress with 2T+ of the dressing. Top with 1/4 of an avocado.

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