Beet, Dill, and Avocado Salad (gluten free, dairy free, soy free)

I love vegetables... always have. But there was one I never quite liked. (okay two- the second was turnips). It was BEETS. My mom always has pickled beets or boiled beets on the table at dinner and every now and then I would "check in" with them to see if I had developed a taste for them and still... no.

Then last summer my cousin Samira made this beet and avocado salad with dill on it so I was like- oooh let me give the good ol' beets a try again! And what do you know... victory! I ate so much of it and then I came home and asked her for the recipe to make for my daughter's first birthday party and her response was add some lemon, olive oil, salt, pepper, and dill together. So I did that and have a few more times. So now I just thought I would share with you the deliciousness of this combo because I actually did some measurements, but feel free to add more of this or that according to your tastes. I think they go well together because the avocado is soft and the beets slightly hard, a bit tangy, and herb-y all at once. If you don't like fresh dill, add chopped basil- either would be great! It's great for spring and summer picnics and a refreshing yet filling salad.

Avocado, Dill, and Beet Salad 
(gluten/grain free, soy free, dairy free, nut free, egg free)

4 medium cooked beets (I steam mine)

2 avocados

4 Tbsp fresh organic lemon (1 large lemon)

2 Tbsp olive oil

1/2 tsp freshly ground pepper

1/2 tsp sea salt

2 Tbsp fresh chopped dill (or basil)

Chop your beets into cubes and put in a bowl. Cube your avocado into similar sized pieces and place on top of the beets. Add the rest of your ingredients on top and stir just enough to mix. Taste and adjust to taste. 

If you over-mix, your avocado will turn as red as the beets and get mushy so be gentle!

Enjoy!

***Update: 6/27/12:

This is also amazing with one or two chopped champagne mangoes as well!!

I used Chioggia Beets in this picture, and they don't bleed as red beets do.

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spring has sprung

i've really missed our organics delivery the past couple weeks, and was so delighted to see it yesterday... it's sad to see the winter veggies start to go, but i'm looking forward to all of the berries and summer fruit as well. here is the box that arrived yesterday:

getting these deliveries has been great for so many reasons. one has been that no longer do i have to go to the annoying grocery store with super long lines (that will remain nameless), but it allows me to branch out and come up with recipes for veggies that i would not necessarily buy spontaneously. for instance the last box we had included yellow beets. who buys yellow beets!? but we really enjoyed them.

speaking of spring, i've made this twice already in the past week--- avacado salad. i was going to make "salad shirazi" a persian salad with tomatoes and cucumbers, but i had a bag of avocados from costco in the fridge as well, so i added those in and was extremely delighted! :)

here is what i used:

2 ripe chilled avacados, chopped into chunks
1/4 english cucumber (the really long kind)
1 firm and ripe tomato (or grape tomatoes will do as well)
1/2 large yellow onion
salt to taste
pepper to taste
approximately 2 tbsp lime juice

combine all ingredients and let stand a bit in the fridge if you can wait... i don't usually :)

simple enough, but so fresh and tasty!!

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