Beet Salad with Berries and an Avocado Basil Vinaigrette
Beet salad with blueberries and blackberries and a creamy avocado basil dressing. This may just be my new favorite summer salad!
Servings: 4
Calories: 146kcal
Ingredients
- 3 cups of Boston Bibb lettuce
- 1 large red beet
- 1 large yellow beet
- 1 cup blueberries
- 1 cup blackberries
- 1/2 cup fresh basil
Dressing
- 1 avocado
- 3/4 cup water
- 2 tbsp champagne vinegar
- 1/4 cup lemon juice
- 1 cup basil leaves
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Peel beets and chop into both cubes and rounds. Place in a steamer and steam for 15 minutes or until they feel tender when pierced with a fork. Set aside and allow to cool. (note: I typically wear gloves when peeling beets so my hands don't turn bright red).
- Combine all ingredients for dressing in a blender, blend until smooth. You can add more or less water depending on the thickness of dressing. I found 3/4 cup to be perfect.
- Arrange lettuce, berries, and beets in a large bowl. Top with dressing. Serve
Nutrition
Calories: 146kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 186mg | Potassium: 595mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1885IU | Vitamin C: 27.1mg | Calcium: 52mg | Iron: 1.7mg
