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
No ratings yet
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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