Raising a Sensitive Child

Nourishing Body, Mind and Spirit

Carrot, beet and avocado salad


Happy New Year, dear friends!

I had this amazing carrot, beet and avocado salad at a Christmas party, and it was delicious and full of goodness!

Red beet is unique for its high levels of antioxidants that protect the body against heart disease and certain cancers. They are high in carbohydrates and low in fat and an excellent source of folic acid.  Betacyanin, the the pigment that gives beets their red color is absorbed into the blood and can greatly increase the oxygen-carrying ability of the blood.

I’m sharing this on my blog so that I don’t lose track of this great recipe, and so you can enjoy it too!


1 large carrot, grated
2 medium beets, grated
2 cups jicama, grated (or you can use 2 green apples instead)
1 avocado, cubed
1/2 cup cilantro, finely chopped
 For dressing:

3 Tbs. frozen apple juice concentrate
2 Tbs. olive oil
1 Tbs. fresh lime juice
1 tsp. apple cider vinegar
1/2 tsp. ground coriander
1/2 tsp. pepper
1/4 cup raw sunflower seeds
1/4 cup raw sesame seeds
Celtic sea salt to taste
Place the carrot, beet, jicama (apples) and cliantro in a bowl and toss. In a separate bowl, wisk together ingredients for dressing. Pour dressing over vegetables and toss with seeds. Salt to taste if desired. Add the avocado just before serving.


3 thoughts on “Carrot, beet and avocado salad

  1. Mmmmm! My mom used to make a red beet and carrot salad. It was delicious!

  2. Pingback: January detox continues: another avocado, beetroot and goats cheese salad! « Mrs. Jackson Cooks

  3. My goodness, this sounds amazing!!

    Many of my favorite foods — I can’t wait to try it.


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