This beet and avocado salad with a tahini dressing was inspired by my favorite salad at Akasha in Culver City. I usually get it with a side of bacon for brunch. The beets will satisfy your sweet tooth and the generous slices of avocado will keep you full and satisfied. At Akasha, they use sunflower seeds instead of sesame seeds, but I wanted to emphasize the sesame in the tahini dressing.
I added some broccoli sprouts as well for some added nutrition. If you don’t like the taste of broccoli sprouts, don’t worry, the avocado will mellow the flavor and the dressing will disguise it. A salad with lots of avocado is my favorite way to sneak these nutritional powerhouses into my diet.
Beet and Avocado Salad with Tahini Dressing
Prep time
Cook time
Total time
Author: Lauren Bolanos
Serves: 1
Ingredients
- 1 lemon
- 1 tbsp tahini
- 1 tbsp honey
- ½ cooked beet
- ½ avocado
- 2 cups of mixed greens
- a sprinkle of broccoli sprouts
- a sprinkle of sesame seeds
- a sprinkle of sea salt
- some fresh ground black pepper
Instructions
- For the dressing, mix the juice from one lemon with tahini and honey. Then set aside.
- Add lettuce to plate. Then, Chop ½ cooked beet. Ideally, beets should be prepared ahead of time and cooled in the fridge. Then, add over lettuce.
- Chop half an avocado into slices, and add over lettuce.
- Sprinkle some broccoli sprouts over top of salad.
- Drizzle on salad dressing, then sprinkle on sesame seeds, sea salt, and black pepper.