Salad
2 Lil’ Cados avocados, peeled and sliced into wedges
2 medium beets
4 cups lettuce or other leafy greens
Sesame seeds, for garnish
Vinaigrette
¼ cup sesame oil
¼ cup rice wine vinegar
¼ tsp garlic powder
Pinch sea salt
Pinch ground black pepper
Prep Time: 10 min
Cook Time: 1 hour
Servings: 2
1 Preheat oven to 400° F.
2 Line the bottom of a baking sheet with foil. Wrap each beet tightly in foil and arrange on the lined baking sheet. Bake in a preheated oven for 1 hour or until beets are easily pierced. Remove from oven, unwrap, and allow to cool before peeling the skins and slicing into wedges.
3 Place lettuce into a mixing bowl and then add beets and avocados.
4 Add all vinaigrette ingredients into a small bowl and whisk until blended.
5 Drizzle the salad with vinaigrette dressing and toss lightly. Transfer to plates and top with sesame seeds. Enjoy.
To learn more about Lil’ Cados, visit www.lilcados.com
