Avocado, beet and sunflower Microgreen salad

Avocado, beet and sunflower Microgreen salad

Avocado, beet and sunflower Microgreen salad

Allan from My Greens
Keyword Avocado, Beet, Salad
5 from 2 votes
Prep Time 10 minutes
Cook Time 0 minutes
0 minutes
Total Time 10 minutes
Course Lunch, Salad
Cuisine American, Mediteranean
Servings 2 persons
Calories 292 kcal
A fast super healthy snak or main salad, full of iron, zinc, and all the nutrients you need.


  • 1 Avocado sliced long
  • 6 Baby roasted beets or 2 large beets
  • 1 Lemon, juiced You may substitute lemon juice with balsamic or red wine vinegar.
  • 115 Grams My Greens sunflower sprouts or fresh pea shoots, roughly chopped
  • 2 tbsp Olive oil
  • 1/2 tsp Salt
  • 1 tsp Black pepper


  • Slice baby beets about 1/4 inch thick.
  • Slice avocados to about the same thickness.
  • Slice a few in half-keep a few long.
  • Drizzle 1 Tbsp lemon juice on avocado.
  • Set beets and avocado aside.
  • Rough chop Sunflower Microgreens . Set the sprouted (leafed) ends aside.
  • Place the hard stalk ends in a small bowl.
  • Add the olive oil, lemon juice or vinegar, salt and pepper to the stalk pea shoots bowl. Mix well.
  • Place a few of the marinated stalks on serving plates.
  • Arrange avocado and beet slices on top of stalks on plates.
  • Rotate beet, avocado, beet, avocado.
  • Add all the remaining Sunflower Microgreens -stuff them into crevices on the plate to keep it tight and pretty.
  • Drizzle the leftover oil-acid mixture over the salads.
  • Optional: drizzle a bit more olive oil or lemon juice or vinegar over beets
  • Fresh grind black pepper is a nice salad topper.


This recipe and image courtesy of  Martin´s Garden


Calories: 292kcalCarbohydrates: 34gProtein: 8gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 2079mgPotassium: 1306mgFiber: 15gSugar: 18gVitamin A: 494IUVitamin C: 68mgCalcium: 58mgIron: 3mg
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