Tangy Beet Salad with Avocado Dijon Dressing (Vegan)
Serves 215 mins prep0 mins cook
This Gluten Free and Vegan Tangy Beet Salad comes together in under 20 minutes and would be a perfect light entree or side dish!
0 servings
What you need
Instructions
1 Rinse and prepare all of your veggies; shred the Carrots, drain the Lentils, pit the Avocado, and chop the Marinated Beets into bite sized pieces. 2 In a blender, combine all ingredients for the salad dressing and blend for 60 seconds, until smooth and creamy. If the dressing is too thick for your liking, feel free to add an extra 1-3 tbsp of Filtered Water. 3 Add all of the salad ingredients into a large bowl, pour the desired amount of dressing over them, and mix until well combined. Store any leftover dressing in an airtight container in the fridge for up to 3 days. 4 Divide the salad into two bowls, serve, and enjoy.View original recipe