Simple Avocado Beet Salad

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Written by our friend Roni of GreenLiteBites, TheUnworldlytravelers and Roni’s Weigh

Did you know you can now buy cooked beets in little pillow packs? I found them in my produce department and now I’m hooked!

Roasting fresh beets isn’t always convenient or possible after a long day of work but now that I found these little pillow packs I can easily incorporate beets into my midweek meals.


You may not realize it but beets and avocado are a perfect pair. The earthiness of beets combined with the creaminess of fresh avocado is a great base for a quick salad. Add in some pre-cooked or leftover chicken for protein, pumpkin seeds for crunch, bring it all together with a splash of olive oil and chives, and you got yourself an amazing, nutrient-filled, tasty meal in minutes.

Best part? No cooking!


Avocado Beet Salad

Serves: 2

Prep time: 5 minutes

Total time: 5 minutes


1 ripe, Fresh California Avocado, seeded, peeled and cubed
4–5 beets, pre-cooked and quartered
6 oz. chicken breast, pre-cooked and cut into bite-sized pieces
1 tbsp. olive oil
1/8 cup pumpkin seeds
1 tsp. dried chives


  1. Toss all the ingredients together in a bowl.
  2. Separate into two servings. Enjoy immediately or store for later. The salad will keep in the fridge for a day or two but I found it better when eaten right away.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


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