It's April. Which is the end of the semester. Which means papers, assignments and final exams. Which means a lot of late nights and even more coffee.
Since it is just the beginning, I am trying to make sure I start the month off right by actually eating some veggies. Not sure how long it will last... but hey... at least I am trying right?
Well I am mac and cheese yesterday. But no one has to know about that really.
So this salad is hearty and refreshing at the same time. Add chicken for some protein. Also I have made this with raspberry vinegarette and it was equally as delicious.
Beet, Avocado, Goat Cheese and Arugula Salad
Time: 5 mins + beet cooking time CPS: $1.95 L of D: Undergraduate
- 1 Large Beet (or pickled beets)
- 1/2 Avocado
- Handful of Arugula
- 2 Tbsp of crumbled Goat Cheese
- Juice from half a small Lemon
- 1 Tsp of Olive Oil
- Salt n Peppa
Slice avocado ... in slices.
On a plate, place your washed arugula, avocado, sliced beets. Pour lemon and drizzle olive oil on top. Add a wee bit of salt and pepper. Sprinkle on goat cheese and serve.
|Tip: Slice the avocado before you scoop it out of the shell. |
It is easier and cleaner.... in my opinion!