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Must-Have Make-Ahead Salad

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With it being halfway through October it feels as though those long, lazy summer days are a distant memory. Between back-to-school, the holidays and a busy work schedule, I feel like I am moving nonstop. I realized last week that I was picking up the habit of grabbing a raw bar almost every day for lunch. I love having a big salad for lunch, but salads are tough to prepare ahead of time as they usually don’t last more than a day or so. I came across this recipe which not only looked incredible, but could also be prepared Monday and be good all week. I tossed all the ingredients except the arugula and kept it in a tupperware container in my fridge. Each day, I just mixed a big spoonful with some arugula and it was absolutely delicious and so easy.

This salad is a great blend of flavors and nutrients. The sweet beets are anti-oxidant rich and are a natural inflammatory. They also support the detoxification process, helping to naturally clear your body of any toxins. The heart-healthy avocados provided a savory taste and along with the sunflower seeds made this salad really filling. And I got a little crunch from the cucumber and celery, which are also packed with vitamins.

Hope you enjoy this salad as much as I did. Do you have any make-ahead salad recipes to share?

Must-Have Make-Ahead Salad

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2 beets organic, peeled and grated
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4 stalks celery organic, thinly chopped
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1 English cucumber organic, thinly chopped
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3 tbsp olive oil organic
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3 tbsp lemon juice organic fresh squeezed
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black pepper freshly ground
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1 avocado organic, diced
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3 cups wild arugula organic

In a large bowl, mix beets, celery and cucumber.

Add avocado, sunflower seeds, olive oil, lemon and salt and pepper and gently toss.

To serve, spoon mixture over bed of arugula.

CHEF:

Elissa Goodman

Holistic Nutritionist & Lifestyle Cleanse Expert, Los Angeles

Elissa Goodman

After being diagnosed with cancer when she was 32, Elissa Goodman explored holistic alternatives and combined them with traditional treatments and was able to beat the disease. Her husband wasn’t as fortunate; he succumbed to Non-Hodgkins Lymphoma when he was only 45 after a regimen of doctor-prescribed chemotherapy and two bone marrow transplants. Her personal experience led her to realize the many ways in which nutrition and lifestyle affect our ability to deal with health challenges.

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