Beet and Escarole Salad with Avocado and Walnuts

avocado beet escarole red onion salad walnut food lover's cleanse 2015 healthy

Jessie Damuck

4 Servings

Source

Ingredients

½ small red onion, thinly sliced

2 tablespoons walnut oil

2 tablespoons olive oil

4 tablespoons Sherry vinegar

½ Big Batch of Oven-Steamed Beets (click here for recipe), cut into 1” wedges

Kosher salt and freshly ground pepper

½ head escarole, torn into bite-size pieces

1 ripe avocado, cut into 1” pieces

¼ cup toasted walnuts

Method

Fill a small bowl with cool water and immerse the sliced onion in it. Stir, drain well, then squeeze firmly in a clean kitchen towel or paper towels to remove excess water.

Mix together walnut oil, olive oil, and vinegar in a large bowl. Add onion and beets and season with salt and pepper. Set aside to marinate 30 minutes.

Just before serving, arrange escarole on a platter and top with beet mixture. Scatter avocado and walnuts on top. Season with salt and pepper.