Avocado Salad With Beets - A Festive Eat Younger Sensation For Positive Aging!

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Avocados add a low glycemic load which means you succeed with your diabetic diet. Once labeled fattening, the benefits of the oils in avocado are now much appreciated. Research has reported they have monounsaturated oils that protect your heart from disease. Avocados give you fresh antioxidant power that your body can use immediately to detoxify your body, slow aging, and speed up recovery from illness.
avocado salad

 Tips:
Avoid soft avocados since they bruise easily and will be discolored when peeled. The fruit will bruise and have black spots if handled or bounced before peeling. Avocados are hard when green but they will ripen at room temperature especially if placed next to bananas. They are ready for use if they yield slightly to gentle pressure. Avocados are tropical fruit and should not be refrigerated.
This fruity salad has grapefruit to add vitamin C and Beets to increase your electrolyte load of potassium, magnesium. It is also a rich source of folate.
So if you are open and receptive to new eating traditions this salad can be the fats you look forward to for the holidays. This is your opportunity to yield to a beneficial fat. Eat well, feel good, and slow your aging!
If you only make one salad for the holidays make it memorable:
Make it tasty, easy to prepare with the goodness and benefits that come with freshness.
Celebration Avocado salad has the added food value that comes with fresh ingredients to give you tip top nutritional support at the time of year when your immune system is looking for effective phytonutrients and beneficial fats to detoxify your body. This recipe has tequila in the salad dressing but you can leave it out if you don't use alcohol.
Ingredients
2 small fresh red beets.
1 grapefruit.
1 large avocado.
4 green onions.
Pumpkin seeds.
Romaine lettuce.
Dressing
2tbs.Apple cider vinegar.
2tbs.Grapefruit Juice.
1tbsTequila.
1tbs.Honey
4tbsGrape seed oil.
1/4tsp.Sea Salt.
Freshly ground black pepper.
Cut off the peel from the top and bottom of the grapefruit. Stand the grapefruit on a cutting board. Make vertical cut to remove the peel and white pith from around the grapefruit. Using a bowl and a sharp paring knife cut between membranes to release segments into the bowl. Use a slotted spoon to remove segments from bowl to the serving bowl for the salad. Reserve 2 tablespoons of juice.
Cut the beet into ¼ inch slices. Then cut the slices into thin strips. Cut the large avocado, into two sections lengthwise. Remove the seed using the edge of a knife to anchor the seed and then pull it out from one of the halves. Make thin slices in the avocado halves then use a spoon to scoop out the slices. Place in the serving bowl.
Slice the green onions into diagonal thin strips. Add to the bowl with the avocados.
In a separate bowl make the dressing by adding the reserved grapefruit juice and all ingredients except the oil. Slowly whisk in the oil.
Tear the lettuce into small bite size pieces. Pour 2tbs. of dressing into the serving bowl. Add the torn lettuce and use a tong to turn the lettuce in order to coat the leaves. Add the rest of the dressing and the other ingredients and toss again. Serves 

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