Simple Avocado, Beet and Pea Shoot Salad
1 cup pea shoots, roughly chopped
2 tablespoons extra virgin olive oil
1 teaspoon medium ground black pepperShop this recipe
Note: You may substitute lemon juice with balsamic or red wine vinegar.
1. Slice baby beets about 1/4 inch thick.
2. 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.
3. Roughly chop pea shoots. Add the olive oil, lemon juice or vinegar, salt and pepper to the pea shoots bowl. Mix well.
4. Place half of dressed pea shoots on serving plates. Arrange avocado and beet slices on top of shoots. Add all the remaining dressed pea shoots.