Pool Menu - Crunchy Greens Recipe
Beets, jicama, baby lettuce, tortilla chips, cumin avocado dressing
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Beets
Roast the beets in the oven at 400°F (200°C) for about 45-60 minutes until tender. Let them cool, then peel and dice.
- 2
Prepare the Jicama
Peel the jicama and cut it into thin strips or matchsticks.
- 3
Make the Dressing
In a blender, combine avocado, lime juice, cumin powder, olive oil, salt, and pepper. Blend until smooth and creamy.
- 4
Assemble the Salad
In a large bowl, combine the roasted beets, jicama, and baby lettuce. Drizzle with the cumin avocado dressing and toss gently to combine.
- 5
Serve
Top the salad with tortilla chips for added crunch and serve immediately.
