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Raw Beet Noodle and Rainbow Chard Salad with Avocado-Ranch Dressing

5 from 1 vote
Prep Time 30 minutes
Servings 6

Ingredients

  • For the salad:
  • 3 large beets peeled, Blade C, noodles trimmed
  • 5-6 cups chopped Rainbow Swiss Chard
  • 6 packets of Nourish Snacks Ménage-a-Mix or 1.5 cup mix of chickpeas, edamame and corn
  • For the dressing:
  • 1 ripe avocado
  • 1 cup plain almond milk or full-fat coconut milk
  • 3 tablespoons freshly squeezed lemon juice
  • 2 teaspoons red wine vinegar
  • 2 garlic cloves minced
  • 1.5 teaspoons freshly minced dill
  • 2 teaspoons freshly minced parsley
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika
  • salt to taste about ¼ teaspoon
  • pepper to taste

Instructions

  • Combine all of the ingredients for the dressing into a high speed blender or food processor and pulse until creamy. Taste and adjust to your preferences. Set aside.
  • Toss the chard and beet noodles together in a large mixing bowl. Drizzle over with avocado-ranch dressing and let sit for 10 minutes to soften the beet and chard.
  • When ready to serve, divide into plates and top each with 1 packet of Nourish Snacks’s Menage-a-Mix. If serving family-style, add the packets to a serving bowl with the beet and chard and toss together to combine.