Beetroot Cucumber Salad
Beetroot cucumber salad has crunchy cucumber, mixed greens, and beetroot, tossed in Thai-inspired sweet and sour dressing. It is amazingly easy to make in under 20 minutes, and goes well with any kind of dish!
Ingredients
For dressing
- 3 tablespoons lime juice from 2-3 limes, or bottled
- 1 clove garlic grated
- 2 tablespoons fish sauce
- 1½ tablespoon coconut sugar or any type
- 2 teaspoons crushed red chili pepper or more
- 1 tablespoon olive oil
For salad
- 2 cups sliced cucumber halved if large
- 2 cups sliced canned beetroot
- 2 cups mixed greens packed
Toppings
- 3 tablespoons crushed peanuts
- 10 leaves Thai basil or any basil
Instructions
- To make the dressing, combine the lemon juice, grated garlic, fish sauce, sugar, chili pepper, and olive oil together. Mix well.
- In a large bowl, place the cucumber and beets. Drizzle the dressing and toss.
- Spread the mixed greens on a large plate. Arrange the tossed cucumber and beets on top.
- Top with crushed peanuts and basil leaves. Serve immediately.
Nutrition
Serving: 1servingCalories: 164kcalCarbohydrates: 18gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1322mgPotassium: 487mgFiber: 4gSugar: 10gVitamin A: 674IUVitamin C: 13mgCalcium: 43mgIron: 1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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