Beet and Avocado Salad

Name: Beet and Avocado Salad
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2.2 lbs eggplants (about 1 kg); 1 onion, thinly sliced; 2 avocados, diced; 1 tablespoon lemon juice; dressing; 4 tablespoons olive oil; 2 tablespoons red wine vinegar; 3/4 teaspoon salt; 1/8 teaspoon ground black pepper

Jon Michelena @jonmichelena

Estados Unidos

Beet and Avocado Salad

Jon Michelena @jonmichelena

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Ingredients

Serves 4 servings

2.2 lbseggplants (about 1 kg)
1onion, thinly sliced
2avocados, diced
1 tablespoonlemon juice
dressing
4 tablespoonsolive oil
2 tablespoonsred wine vinegar
3/4 teaspoonsalt
1/8 teaspoonground black pepper

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Steps

1

Bring a large pot of water to a boil and cook the eggplants. Let them cool, peel, and slice into rounds.
2

Make a vinaigrette by mixing olive oil, vinegar, salt, and pepper. Toss the eggplants and onion separately with the vinaigrette.
3

Season the avocado with a little lemon juice and salt. Arrange the salad as shown in the photo. Garnish with a few diced red bell peppers.

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Jon Michelena @jonmichelena

Published in the US on August 12, 2025 16:08

Estados Unidos

Soy chileno, jubilado, radicado en New York, Estados Unidos.Me encanta la cocina, crear recetas, sacarles fotos y las pongo en mi blog.Me gusta caminar, trotar y jugar tenis. Me encanta la vida al aire libre.Los invito a ver y subscribirse a mi canal de You Tube. Recetas paso a paso.https://www.youtube.com/@JonMichelena1www.lacocinadelpollo.blogspot.comhttps://www.instagram.com/pollojon28/https://www.pinterest.cl/michelena8https://www.facebook.com/profile.php?id=1393387020

Keywords

Salad Lemon Onion Pepper Avocado Eggplant Wine

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