All the fabulous flavors of summer are right here in this Beet, Avocado & Strawberry Salad recipe that I developed for Green Giant. This salad almost looks too pretty to eat, but go ahead and dig right in — because it tastes as good as it looks!
Fresh summer strawberries and baby spinach are paired with creamy avocado and vibrant beet spirals. Everything is drizzled with a super simple three-ingredient dressing and topped off with some queso fresco and pepitas. I love adding fruit to my salads, especially in the summer when everything is so sweet, perfectly ripe and luscious. I usually add some type of nut too, they give the salad a nice crunch and a little protein boost.
Using Green Giant™ Veggie Beet Spirals makes this recipe so easy, there’s no need to get messy spiralizing your own beets! They just take a few minutes in the microwave and they come out fresh, crisp and vibrant. And they’re so good for you! I always have a package or two in my freezer.
- ¼ cup orange juice*
- 3 tablespoons apple cider vinegar*
- 3 tablespoons honey*
- 1 5 oz. package baby spinach
- 1 12 oz. package Green Giant™ Veggie Spirals - Beets , cooked according to package directions, drained and cooled
- 1 avocado , sliced
- 2 cups sliced strawberries
- 1/2 cup crumbled queso fresco or goat cheese
- ¼ cup toasted pepitas
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Combine orange juice, vinegar and honey. Season to taste with salt and pepper; set aside.
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Arrange spinach on serving platter. Arrange Veggie Spirals – Beets, avocado and strawberries over spinach. Sprinkle with goat cheese and pepitos.
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Serve salad with dressing.
* To make this salad keto compliant, use your favorite keto friendly salad dressing or mix 1/4 cup apple cider vinegar, 3 tablespoons sugar free maple syrup and 1 tablespoon Dijon mustard.
