Beet and Avocado Salad

Here is an absolutely delicious salad that combine things perhaps in ways you wouldn't think to.  (I certainly hadn't.)  It's crisp, earthy, and sweet all at once.  I made a big enough batch that it was a great lunch two days in a row.

Hint: Don't mix the beets in with the other veggies and lettuce until you're ready to serve.  The beets leach their color into its neighbors pretty quickly.  And sprinkle the sunflower seeds on at the last minute so they stay crunchy.

Beet and Avocado Salad
Makes 3 servings.
Adapted from Whole Living magazine.

2 beets, roasted, peeled and diced

4 stalks celery, thinly sliced

1 English cucumber, seeded, thinly sliced

2 scallions (green parts only), thinly sliced

3 cups sliced Romaine lettuce

2 tablespoons extra-virgin olive oil

2 tablespoons Balsamic vinegar

Coarse salt and freshly ground black pepper

1 avocado, diced

1/4 cup sunflower seeds, toasted

In a large bowl, toss beets, celery, cucumber, scallions, and avocado.

Shake olive oil, Balsamic and salt and pepper in small jar.

To serve, place one cup lettuce in bowl or on plate.  Top with beet mixture and drizzle with dressing.  Sprinkle with seeds and serve.