Fresh Summer Beet Salad
Ingredients:
- Salad Base:
- ¾ cup frozen edamame
- 1 medium raw beet, peeled
- 1 large carrot, peeled
- 2 cups packed spinach or arugula, roughly chopped
- 1 avocado, sliced
- Handful of your favorite Flackers cracker
- Vinaigrette:
- 3 tablespoons apple cider vinegar
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon fresh mint, chopped
- 1 ½ tablespoons agave nectar
- ½ teaspoon Dijon mustard
- Freshly ground black pepper, to taste
- Pinch of salt
Directions
-
Edamame preparation: Fill a small pot of water to a boil, add edamame, and cook for about 5 minutes, or until beans are completely warm.
-
Beet and carrot preparation: Grate beet and carrot on a box grater, or chop as finely as possible with a knife.
-
Vinaigrette preparation: Combine vinegar, lime juice, olive oil, mint, agave, Dijon, black pepper, and salt to a bowl. Whisk together until evenly combined.
-
In a large bowl, combine spinach/arugula, quinoa, shredded beet and carrot, edamame, pepitas, and sliced avocado.
Drizzle vinaigrette over salad mixture, and toss until all ingredients are distributed. Break up a handful of your favorite flavor of Flackers crackers and add over top. Season with additional salt and black pepper if desired. Serve.
