Avocado and Beet Salad with Lemon-Mint Dressing

Ingredients:

For the Salad:

- 1 ripe avocado, diced

- 2 medium beets, roasted and diced

- 1 cup blueberries

- 2 cups spring mix

- 1 cup kale, finely chopped

- 1 cup collards, finely chopped

- 1/2 cup peas (fresh or thawed if frozen)

- 1 small white turnip, thinly sliced

- 1 small patty pan zucchini, thinly sliced

For the Dressing:

- Juice of 1 lemon

- Juice of 1 lime

- 2 tablespoons olive oil

- 1 tablespoon fresh mint, finely chopped

- 1 teaspoon fresh rosemary, finely chopped

- Salt and pepper to taste

Instructions:

1. Roast the Beets:

Preheat your oven to 400°F (200°C). Wash and trim the beets, then wrap them in aluminum foil. Roast for about 45-60 minutes, or until they can be easily pierced with a fork. Let the beets cool, then peel and dice them.

2. Prepare the Salad:

In a large salad bowl, combine the spring mix, chopped kale, and chopped collards. Add the diced roasted beets, diced avocado, blueberries, peas, thinly sliced turnip, and thinly sliced patty pan zucchini. Gently toss to combine.

3. Make the Dressing:

In a small bowl, whisk together the lemon juice, lime juice, olive oil, chopped mint, chopped rosemary, salt, and pepper.

4. Dress the Salad

Drizzle the lemon-mint dressing over the salad. Toss gently to coat all the ingredients with the dressing.

5. Serve:

Transfer the salad to individual plates or serve it in the large bowl. Enjoy your fresh and vibrant avocado and beet salad with lemon-mint dressing!