Beet Avocado Salad

I love playing with different flavor combinations in salads, which we've been eating a lot more of on the reversing tooth decay diet. This particular combination of beets, avocados, and olives is a favorite of ours. It's sweet and salty, in a very unobtrusive, satisfying way. 

Occasionally I will also add cubed organic grass fed cheddar cheese to this salad if it is a stand-alone dish that needs to be a little more filling. You could also swap the cucumber for pickles for another flavorful element. We prefer romaine, mostly because it doesn't upset Baby T's breastfed tummy like spinach does - or some other greens. It's painfully simple, as I like all our dishes to be, but it is a little time consuming to chop it all up. Hence I try to make a big portion and we don't mind eating it two days in a row, even though it isn't particularly pretty on the next day, it's still edible. You can drizzle a little lemon juice on the avocados before adding them to the salad to help them retain color. It goes really well with the Lazy Chicken or Turkey Kale Cutlets. 

This recipe serves 4 people as a side, or 2-3 as a meal

Ingredients:

1/2 head organic romaine lettuce
1 cucumber
2 tomatoes
1 ripe avocado
1/4 cup chopped green onions
2 beets steamed
1 can black olives
2 tbsp EVOO
1 tbsp chopped dill
1/8 tsp real sea salt 
(ingredients contain affiliate links to where we usually buy them, your purchase supports Eco-Babyz at no extra cost to you)

Directions: 

1. Dice/chop all ingredients to your liking and place in medium bowl (we love these from IKEA). 

2. Drizzle with olive oil, top with salt, dill, and green onions. 
3. Serve as a side or as a meal, great for topping with cooked chicken on shrimp!
4. Marvel at how simple and delicious it is. 

If you make this recipe, we would love to know what you served it with or if you put a different spin on it! If you adapt this recipe and post it on your own blog, please link to Eco-Babyz, we would appreciate it :)