Another weird one, but another goodie. This salad is rich & filling due to the carbs + fats, but interesting enough to serve as a light lunch.
gluten-free, paleo, vegetarian, vegan
Beet & Olive Salad
4-6 pre-roasted & peeled beets, chopped
1/2 cup your favorite olives, chopped
1 medium shallot, minced
2 Tbsp capers, fried until just-crispy
Juice + zest of 1/2 a lemon
1/4 cup olive oil
3 Tbsp fresh mint, chopped
3 Tbsp fresh parsley, chopped
1 avocado, chopped
1 large hand full baby spinach per serving
Generous sprinkle red pepper flakes
Generous sprinkle your favorite nut (I used slivered almonds)
Flake salt & cracked black pepper
First, tear or roughly chop your beets, spray with oil and air fry 15 – 20 mins, shaking a few times, until a bit crispy around the edges.
In a large bowl, whisk the shallot, lemon, oil, herbs & red pepper.
Toss all the rest of the ingredients into the dressing; top with cracked pepper + flake salt.
Serves 2-3 for lunch
Gastography 