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🥗 Colorful Salad with Beetroot, Orange, and Avocado

460 kcal · 30 min · 4 servings

Ingredients

• Arugula 100 g
• Mini Mozzarella Balls 125 g
• Avocado 2 pcs
• Walnut Kernels 4 tbsp
• Beetroot, pre-cooked 500 g
• Oranges 2 pcs
• Olive Oil 3 tbsp
• Balsamic Vinegar, light 1 tsp
• Honey 1 tsp
• Salt Pinch
• Pepper, white ground Pinch
• Baguette 1 pc

Instructions

1. 1. Thoroughly wash the arugula under cold water.
2. 2. Let the vegetables and mozzarella drain well in a sieve.
3. 3. Cut the avocado in half and remove the pit.
4. 4. Carefully scoop the flesh out of the skin with a spoon.
5. 5. Slice the avocado flesh into thin strips.
6. 6. Coarsely chop the walnuts with a knife.
7. 7. Drain the pre-cooked beetroot.
8. 8. Slice the beetroot into thin rounds.
9. 9. Peel the oranges completely from the skin using a sharp knife.
10. 10. Remove the white pith between the fruit segments as well.
11. 11. Cut out the orange segments from the membranes using V-shaped cuts.
12. 12. Catch the released orange juice in a small bowl.
13. 13. In a large bowl, mix the olive oil with three tablespoons of the collected orange juice.
14. 14. Add some vinegar and honey to the oil mixture.
15. 15. Stir the dressing ingredients vigorously together.
16. 16. Season the dressing to taste with salt and pepper.
17. 17. Add the arugula, beetroot, avocado, mozzarella, and orange to the bowl with the dressing.
18. 18. Sprinkle the chopped walnuts over the salad.
19. 19. Toss all ingredients gently in the dressing.
20. 20. Plate the salad onto individual plates.
21. 21. Serve the salad fresh with crispy baguette.

Nutrition per serving

• kcal: 460
• Protein: 8 g · Fett/Fat: 30 g · Carbs: 31 g