Beet Avocado and Pea Shoot Salad
Difficulty Level Easy
I buy pea shoots every time I go to the farmers' market. I like to toss them onto the tops of salads or soups. You can use them in sandwiches for a bit of added crunch. Sometimes I use it as the base of a salad like the beet salad I made a few weeks ago. This time I added some avocado for a richer salad. I don't buy avocados very often because they don't grow in Ontario, but sometimes I splurge, because I really do love them. It made for a very pretty presentation as well.
I adapted this recipe a bit, because it seemed entirely more complicated than it needed to be. I just piled the shoots onto a plate, put the beets and avocado on top and drizzled oil and juice over top and it worked just fine. Don't cut the avocado until you are ready to plate the salad because it will turn brown, although you could sprinkle some of the lemon or lime juice on it.I used lime juice, just because I really like it in combination with the avocado, but lemon is good too. If you don't have a lemon or a lime, just use some vinegar. If you want to get fancy, you can garnish it with toasted pine nuts, or shavings of Parmesan cheese.
INGREDIENTS
| 1 | avocado, sliced long |
| 6 | baby roasted beets or 2 large beets |
| 1 cup | fresh pea shoots, roughly chopped |
| 1 | lemon or lime, juiced |
| 2 Tbsp | olive oil |
| 1/2 tsp | salt |
| 1 tsp | black pepper |
PREPARATION:
- Slice baby beets about 1/4 inch thick. Slice avocados to about the same thickness.
- Arrange pea shoots on a platter and spoon beets and avocados on top.
- Whisk juice, olive oil, salt and pepper and drizzle over vegetables.
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