Ensalada de Rúcula

Ensalada de Rúcula is a vibrant and refreshing salad that highlights the peppery flavor of arugula, paired with sweet roasted beets and creamy avocado. This vegan dish is perfect for a light lunch or as a side for dinner, providing a delightful combination of textures and tastes.

Ingredients

• Arugula - 100 grams
• Roasted beets - 100 grams, sliced
• Avocado - 1 medium, diced
• Cherry tomatoes - 100 grams, halved
• Red onion - 30 grams, thinly sliced
• Olive oil - 2 tablespoons
• Balsamic vinegar - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Pumpkin seeds - 30 grams, toasted

Steps

1. Preheat the oven to 200°C (400°F) and roast the beets for 15-20 minutes until tender. Allow them to cool, then slice.
2. In a large bowl, combine the arugula, roasted beets, diced avocado, halved cherry tomatoes, and sliced red onion.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
4. Drizzle the dressing over the salad and toss gently to combine, being careful not to mash the avocado.
5. Sprinkle the toasted pumpkin seeds on top before serving.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 22 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 17 g
• Saturated Fat: 2 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A, C, and K from arugula and beets, supporting immune health and skin.
• High in fiber, promoting digestive health and helping to maintain a healthy weight.

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