Raw Beet Noodle and Rainbow Chard Salad with Avocado-Ranch Dressing
Prep Time 30 minutes mins
Servings 6
- 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
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.