Avocado, Beet, and Cucumber Salad

I just made up this salad and enjoyed it so much I wanted to share it with you. The picture above is made with yogurt instead of oil and without microgreens. My indoor salad garden is full of delicious baby Persian Cucumbers. They are almost seedless and do not require peeling. It was one of the most successful plants grown on the plant tree.

• Lemon juice
• Pickled lemon, finely diced (See next recipe)
• Pickled ginger, finely diced
• Sunflower, pea sprouts, or other microgreens
• Olive oil or whole milk Greek yogurt
• Black pepper
• Balsamic vinegar
• Persian cucumbers, cubed or sliced
• Roasted beets, sliced or cubed
• Avocado, cubed or sliced

Remove leaves, leaving a small amount of stems; scrub; and roast whole unpeeled beets that have been tossed in olive oil or melted butter or coconut oil and wrapped in aluminum foil for 60-70 minutes at 400 F degrees or until tender. Cool and slip off tap root, remaining stems, and skins. Slice or cut into bite-size cubes or slices. Slice or cube the cucumbers and avocado. Separate sprout leaves from stems. Mix lemon juice, diced pickled lemon and ginger, yogurt or olive oil, black pepper, and chopped sprout stems and arrange in bottom of serving or individual salad bowls or plates. Add mounds of other sliced or cubed vegetables on top. Drizzle with good balsamic vinegar and sprinkle sprout leaves on top as garnish. Serve. Enjoy.

NOTE: If you don’t mind a pink salad, you may toss salad before serving. If you can find them, use unpeeled baby Persian cucumbers. If you only have regular cucumbers, they should be peeled and seeded. Canned beets may also be used, but they are not at all as tasty as roasted ones.