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Avocado, beet and sunflower shoot salad


  • 1 avocado, sliced long.

  • 6 baby roasted beets or 2 large beets

  • 1 lemon juiced

  • 1 cup sunflower sprouts or fresh pea shoots, roughly chopped

  • 2 Tbsp olive oil

  • 1/2 tsp salt

  • 1 tsp black pepper

  • *You may substitute lemon juice with balsamic or red wine vinegar.



  1. 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 pea shoots. 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 pea shoots-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.

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