Continuing with the summer salad theme, here is another one I tried. First off, I want to apologize for the terrible pictures. This salad is definitely not one to make for company. The beets immediately stain everything else in the salad and make a creamy mess. But if you like beets, this is a tasty one to try.

Avocado, Dill and Beet Salad
Recipe from For the Love of Food!

1 can of beets (I bought whole and cut them)
2 avocados
4 T of lemon juice (I used a lot more. I found the more lemon juice the more I liked it)
2 T of olive oil
1/2 tsp of ground pepper
1/2 tsp sea salt
2 T fresh chopped dill

Drain out the can of beets. I even rinsed it out a few times in the sink until the water ran clear. Then I cut the beets in half and place it in a bowl.

Hmm that picture doesn’t look the best does it? Ah well. After I cut up the beets, I just added the sliced avocado and the rest of the ingredients. The more you stir, the more it will end up looking like that. So just a few turns is enough. Also even though the original recipe only says 4T of lemon juice, I really thought it added a great flavor. So I went a little lemon juice happy and just kept adding more to taste.ย 

4 thoughts on “Avocado, Dill and Beet Salad”

    1. Hi Eileen! Definitely. I just added it. It’s so great to see someone else using food as medicine ๐Ÿ™‚ Bookmarking your website and I’ll keep thinking of more Paleo AIP recipes to share each week.

  1. I love finding new salad recipes for avocado. Sadly, I cannot get over the earthy taste of red beets. Do you think golden beets would be a good substitute here?

    1. Hi Erin. To be honest, I’m not sure I’ve ever had a golden beet. But I did a quick google search and according to Martha Stewart, roasted golden-beets, avocados and watercress make one heck of a salad ๐Ÿ™‚ Or I found one that had golden beets, avocado, dill, oranges, olive oil, and balsamic vinegar. So I say go for it and let me know how it goes. Might convince me to pick up some golden beets next week ๐Ÿ™‚

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