Avocado & Beet Salad

This Valentine’s Day our hearts are beating for a creamy avocado, crisp bibb lettuce, and crunchy beet salad! Top with a velvety herb dressing for delicious lunch or 1st course.

4 ample servings.

Simple Ingredients

Herb Dressing

· ½ cup Villa Graziella Organic extra virgin olive oil + extra to taste

· 2 tablespoons Villa Graziella Organic silver balsamic vinegar di Modena + extra to taste

· 2 ½ teaspoons Villa Graziella Organic Tuscan herb seasoning for vegetables + extra to taste

· 2 tablespoons finely minced shallot

· 2 teaspoons Dijon mustard

· ½ teaspoon garlic finely minced

· ¼ teaspoon sea salt

· ¼ teaspoon fresh cracked pepper

Salad

· 10 cups Boston bibb lettuce, washed, rinsed, dried and torn into bit size pieces

· 2 small yellow beets, red ok too, washed, rinsed, peeled dried and thinly sliced

· 1 cup English cucumber, Persian ok too, washed, rinsed, dried and thinly sliced

· 1 cup cherry tomatoes, washed, rinsed, dried & sliced

· 1 ripe avocado, pitted, peeled and thinly sliced

· 2 tablespoons white sesame seeds

Easy Directions

1. In a medium bowl, combine the Tuscan herb seasoning blend and minced shallot.

2. Add the vinegar, mustard, garlic, salt & pepper and stir.

3. Then slowly add the olive oil, whisk & set aside at room temperature for 15-30 minutes.

4. On a large plate or platter, arrange the lettuce.

5. Top with sliced beets and avocado slices.

6. Followed by the cucumber slices.

7. Sprinkle the sesame seeds over the salad.

8. Whisk the dressing again, season to taste.

9. Drizzle over the salad right before serving.

10.Serve & enjoy with pita chips or crusty bread.

Helpful Hints

· Adding olive oil after combining vinegar, herb seasoning and shallots binds ingredients together and makes a smoother dressing.

· Cucumbers contain a lot of water, add slices before serving to avoid a soggy salad.

· Cover & refrigerate up to one week.

· Add dressing to grain & veggie bowl for dinner.

To download this recipe click here

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