The Most Colorful Salad on the Block!

Salad with Shaved Carrots and BeetsServes: 2 | Serving Size: 2 and 1/4 cupsIngredients:

• 4 cups mixed spring greens, rinsed and dried
• 2 baby carrots, rinsed
• 2 baby beets, rinsed
• 2 tsp avocado oil or extra virgin olive oil
• Flavored vinegar to taste
• 1/2 avocado, sliced

Directions:

1. Toss the greens with the avocado oil, then pile them high on a plate. Shave the carrots and beets on a mandolin or with a sharp knife. You can leave the skin on — just make sure you rinse them very well.
2. Garnish with the flavored vinegar and avocado slices.
3. Serve immediately.

Nutrition Information:

• Serves 2. Each serving has 123 calories, 8 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 72 mg sodium, 12 g carbohydrate, 5 g dietary fiber, 6 g sugar, and 2 g protein.
• Each serving also has 187% DV vitamin A, 15% DV vitamin C, 4% DV calcium, and 5% DV iron.

Chef’s Tips:

1. For the best results, spin the greens dry in a salad spinner.
2. Lemon juice makes a great stand-in for flavored vinegar if you don’t have anything on hand.
3. Avocado oil adds a nice mellow flavor to the salad.
4. No mandolin? Shaky knife skills? Try shaving the vegetables with a sharp peeler instead.