Avocado, beet, and citrus salad from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 223) by Samin Nosrat

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pork braised with chilies

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • lorloff on August 06, 2023

    Absolutely delicious salad. I used chiogga beets both pink and orange from the farmers market. We loved the layering of ingredients. I used arugula and made th citrus vinaigrette with lemon and yuzu juice. Blood oranges, Valencia’s and cara cara oranges for the citrus. I real hit stunner on the plate. Highly recommended.

  • anya_sf on March 24, 2022

    I made the avocado-citrus variation, adding cucumber (even though that isn't a checked option - it was good) and greens (frisee and romaine), but no onion. Dressed with any-other-citrus vinaigrette, this was a very nice salad.

  • rosten on September 07, 2017

    Great instructions on prepping each part of salad independently. Lots of possible variations. I was surprised at how much better this very simple salad could get using her careful instructions.

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