Beet, Cucumber and Avocado Salad

Beet, Cucumber and Avocado Salad

It’s Spring, green is starting to emerge, bye-bye winter coats and hello to the freshness. This salad was an inspiration from delicious ingredients from the Westport Farmers market and the desire to lighten up!

Amazing for entertaining and a family hit in our home. Took less than 10 minutes! For a heartier salad, add in any lean protein and enjoy! My husband enjoyed it with grilled chicken and in a sprouted Ezekiel tortilla wrap. I added in sprouted organic almonds for more protein. My kids loved it as is with a big dollop of hummus on top. We are big fans of making ONE easy meal and adding in protein for different preferences.

Beets have dietary fiber, vitamins B, C, E and K, minerals, magnesium, iron and copper. Beets help boost the immune system, energy levels and promote detoxing. Cucumbers are hydrating and avocados we love your healthy fats!

We paired all with local microgreens for a flavor and texture boost. Microgreens are tiny, young versions of vegetable and herb plants that are packed with nutrients and essential vitamins like C, E and K. They’re also a fabulous source of antioxidants! Eat up. We adore them!


*use organic when possible

Beet, Cucumber and Avocado Salad

1 medium cucumber chopped
4 medium sized cooked beets (we love “One Love” organic pre-cooked beets)
Handful of chopped shallots
Handful of sunflower seeds (organic and sprouted)
Handful of microgreens of your choice
1/2 cup of chopped spinach
1/2 green apple chopped

1/2 avocado cubed

2 tbsp of hemp seeds

Himalyian sea salt
Lemon Pepper

Squeeze of fresh lemon


Chop all of the above and add to large bowl. Drizzle EVOO, Himalyian Sea Salt and Lemon Pepper to your preference. Add a squeeze of fresh lemon and mix it up. Enjoy.

With gratitude and love,

Christine & Stephanie


  • Share

Leave a reply