This colorful little salad is a healthy working-at-home lunch that offers immune-boosting nutrients, good fats, and great flavors. It’s less of a recipe and more of an idea — customize it however you like with your favorite citrus, favorite vinaigrette, or favorite nuts. While I love to make a big batch of Quick-Roasted Beets and keep them around for lunches, you can also buy pre-cooked beets in the produce section. (I like the roasty, more nuanced flavor of the quick-roasted though!) I always keep a jar of toasted nuts at-the-ready, too.
Serves 1
1 small clementine or tangerine, peeled and sliced crosswise
¼ to ½ medium avocado, peeled and sliced
8 to 12 Quick-Roasted Beet Slices
Sea Salt
Tender herb leaves such as cilantro or parsley, torn or chopped (optional)
1 tablespoon chopped toasted walnuts, hazelnuts, pecans or almonds
Extra-virgin olive oil or nut oil
Lemon or lime wedge
Lemon or lime zest (grate freshly, optional)
1. On a salad plate, arrange the citrus in a fan along one edge of the plate. Arrange the avocado slices overlapping the citrus. Lastly, arrange the beet slices next to the avocado.
2. Sprinkle with sea salt, herb leaves and chopped nuts. Drizzle with a little oil and add a squeeze of lemon or lime. Grate a bit of citrus zest overall if desired.
