Best Avocado Beet And Orange Salad Recipes

Raw Beet Salad With Jicama, Avocado, and Orange image

Provided by enigma256

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups beets, raw and grated
2 cups jicama, grated
1 avocado, thinly sliced
1 navel orange, peeled & sectioned & cut into thirds
1/2 cup cilantro, chopped
3 tablespoons orange juice concentrate, thawed
1 tablespoon lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/2 tablespoons olive oil
1/4 cup pumpkin seeds, toasted

Steps:

Place beets in medium bowl along with jicama, avocado, orange, and cilantro.
Whisk together orange juice concentrate, lime juice cumin, and coriander. Whisk in oil. Pour over beet mixture, and toss to mix. Season with salt and pepper, if desired. Sprinkle each serving with toasted pumpkin seeds.

Nutrition Facts : Calories 183, Fat 11.2, SaturatedFat 1.7, Sodium 50.3, Carbohydrate 19.9, Fiber 6.4, Sugar 10.8, Protein 3.9

Avocado, Beet, and Orange Salad image

Provided by Martha Stewart

Yield Serves 4

Number Of Ingredients 10

1 small bunch beets (1 lb), trimmed
2 slices rustic bread, torn into 1-inch pieces (2 cups)
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
2 teaspoons balsamic vinegar
2 tablespoons orange juice
2 avocados, sliced
2 navel oranges, peel and pith removed, segmented
2 cups spinach
1 tablespoon toasted salted sunflower seeds

Steps:

Heat oven to 425 degrees. Wrap beets tightly in foil and roast until tender, about 1 hour. Once cool, remove skin and slice.
Meanwhile, toss bread pieces with 2 tablespoons oil, season with salt and pepper, and toast until golden, about 6 minutes.
Whisk vinegar, orange juice, and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle over beets, avocados, oranges, spinach, and croutons. Season with salt and pepper. Top with sunflower seeds.

Nutrition Facts : Calories 236 g, Fat 19 g, Fiber 4 g, Protein 3 g, Sodium 174 g