Beet and escarole salad with avocado and walnuts
Indulge in the rich flavors of beet and escarole salad with creamy avocado and crunchy walnuts. A delightful fusion of earthy, nutty, and creamy notes in every bite.
Ingredients:
- small red onion, thinly sliced
- tablespoons walnut oil
- tablespoons olive oil
- tablespoons Sherry vinegar
- Big Batch of Oven-Steamed Beets (click here for recipe), cut into 1” wedges
- Kosher salt and freshly ground pepper
- head escarole, torn into bite-size pieces
- ripe avocado, cut into 1” pieces
- cup toasted walnuts
Instructions:
- Submerge the sliced onion in a small bowl filled with cold water. Stir, then drain the onion well. Finally, press the onion firmly in a clean kitchen towel or paper towels to get rid of the extra water.
- Combine walnut oil, olive oil, and vinegar in a large bowl. Toss in the onion and beets, then season with salt and pepper. Leave it aside to soak for 30 minutes.
- Right before you serve, place escarole on a serving platter and layer it with the beet mixture. Sprinkle avocado and walnuts on top. Season with salt and pepper.
Summary:
- Calories: 1047 kcal
- Fat: 103 g
- Protein: 10 g
- Carbs: 30 g
- Potassium: 1367 mg
- Magnesium: 124 mg