Chioggia Beet Salad w mint dressing
Chioggia Beet Salad w mint dressing
Serves:2
1 chioggia beet, peeled & sliced thin
1 watermelon radish, peeled & sliced thin
1 container blackberries
1 can garbanzo beans OR lemon herb mussels
1 🥑 avocado, sliced
Lettuce greens of your choice
Dressing:
- ½ cup extra-virgin olive oil
- ½ cup lemon juice (about 2 lemons)
- ¼ cup packed fresh mint (spearmint) leaves (about half of a ⅔ or ¾-ounce package)
- 3 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard or white balsamic vinegar
- 2 cloves garlic, roughly chopped
- ¼ teaspoon fine sea salt
- 10 twists of freshly ground black pepper
Make the salad by splitting lettuce greens into 2 bowls. Split everything else into the 2 bowls as well. Make the dressing by adding ingredients to blender or food processor. Put dressing in salad and enjoy :)
