The salad queen has a new recipe in her rotation. We always like to share what Kourt eats for lunch. Whether it’s her zoodle creation or one of her signature beds of greens, the dishes are always served up looking fire and leave us with absolute entree envy.
Luckily, the recipes are typically rather simple to recreate, and today’s colorful beet salad is no different. Ahead, we’re spilling details on how to make Kourt’s latest mixed greens masterpiece. Read on for the step-by-step instructions.
Kourt's New Beet Salad Recipe
Dietary Info:Vegan, Gluten-Free
Prep Time:15-20 mins
Total Time:15-20 mins
1/3 cup iceberg lettuce
1/3 cup baby spinach
1/2 of a medium-sized red beet, cooked and cut into small squares
1/4 cup shredded carrot
1/2 of a medium-sized avocado, sliced
1/2 of an Asian cucumber, thinly sliced into rounds
1/4 cup chopped walnuts
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons honey mustard or Dijon mustard
1/4 cup or less maple syrup
1 juicy squeeze of lemon
Salt and pepper
Provence Italian spices or Italian herbs
Gluten-free croutons *optional
Slice all ingredients.
Place everything in a bowl, making little mounds for each ingredient.
Top with chopped walnuts and salt and pepper.
Drizzle preferred amount of dressing on top.
Whisk all ingredients together and serve on the side.
Show us how you recreate (or modify) this delicious recipe and use hashtag #pooshpalate for a chance to be featured on our social.