Cucumber, Avocado, and Beet Salad

  • Difficulty: Basic
  • 20 minutes
  • 2 servings

Do you have 20 minutes? That’s all you need to assemble this fresh salad. Toss cucumber strips, avocado, and beet together. Add the smooth and pleasantly sour olive oil and lemon juice dressing. Also, bring some crunchiness to it by tossing some roasted almond flakes in there as well. Garnish with raspberries for a pop of color.

Ingredients Needed for Cucumber, Avocado, and Beet Salad

1 English cucumber
1 avocado
½ cup almond flakes

For the dressing:

1 tablespoon olive oil
1 tablespoon lemon juice

For the salad:

8 lettuces leaves
5 ounces of canned beets, sliced
3 ounces of raspberries

How to Cook Cucumber, Avocado, and Beet Salad

  1. Peel the cucumber lengthwise, starting some 2 inches from one end up to the other end, leaving there 2 unpeeled inches, too. Discard this strip.
  2. Continue peeling it until you have about 10-15 strips. Set aside.
  3. Cut the avocado in half, remove the stone, and thinly slice both halves, skin-on. Peel each avocado slice. Set them aside.
  4. Add the almond flakes to a skillet over low heat. Cook and stir until they start changing their color to golden brown. Set aside.
  5. For the dressing:

    Add the olive oil and lemon juice to a small bowl. Season with salt and pepper and mix. Set aside.

  6. Assemble the salad:

    Add the lettuce, avocado, canned beet, and cucumber strips to a large bowl. Add the dressing and mix all using two spatulas.

  7. Garnish with the raspberries and the roasted almond flakes. You can, optionally add some sliced lime, too.

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