Healthy AF. Tasty AF. Expensive AF (unless you make it at home) That’s the Alan Faena Salad.
Here’s the recipe
Ingredients:
Red Beets
Golden Beets
Avocado
Carrots
+Honey Lemon Dressing
Honey Lemon Dressing
½ cup Olive Oil
½ cup white wine vinegar
Lemon (zest and juice)
Honey
Thyme
Dijon mustard
Here are the steps:
Peel and boil the beets (careful with that peeler, use a fork in the beets to protect your fingers)
Chop the boiled beets
Grate the carrots (again, watch the fingers, you could also julienne or dice with a knife)
Slice the avocado
Make the dressing
½ cup Olive Oil
½ cup white wine vinegar
1 Lemon (zest and juice)
(approx) 1-2 tablespoons of honey
1 tablespoon of thyme
(approx) 1-2 tablespoons of dijon mustard
Plate the beets, carrots and avocado and dress it to your liking
Taste that Faena lifestyle for a fraction of the real thing
For leftovers, here’s one more tip to keep the goodness going.
Don’t dress the whole salad, just whatever you plate, it’ll stop the leftovers from getting soggy. This way, the beets and carrots will be prepped for other great dishes throughout the week. I mixed up a tasty and simple tuna salad with olive oil, celery and onion and then added the beets are carrots in for extra flavor, color and nourishment. Enjoy! Feliz Faena Feasting!