Pot of Gold Salad with Avocado Dressing. Perfect for St. Patrick’s Day!
Pot of Gold Salad
What would St. Patrick’s Day be without a little leprechaun and a rainbow with a pot of gold at the end? Tradition calls for at least one colorful dish that emulates such Irish folklore, and this salad does just that. It’s a visual gold mine, not to mention, it’s packed full of nutrients, antioxidants, texture, and flavor.
For me, the roasted beets and carrots and the avocado dressing are the stars of this recipe. They add a soft, creamy texture to an otherwise crunchy dish. This would be a perfect main course for a luncheon. Pair it with a loaf of crusty bread, and a side of cubed watermelon. Can you think of anything more spring like than that?
This salad is so easy to make. All you’ll need to do is roast some beets and carrots, chop some kale (or spinach), red cabbage, slice the tomatoes, and make the avocado dressing. Once the beets and carrots are cool, slice them, assemble the salad, drizzle the dressing over the top, and enjoy.
Roast the beets and carrots.
Assemble the Pot of Gold Salad.
Make the avocado dressing.
Drizzle the dressing on the salad.
How are you celebrating St. Patrick’s Day?
Kale or spinach?
Red or yellow beets?
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