Paleo Spring Salad

Paleo Spring Salad

Fresh, colorful salad with radishes, beets, avocados, and apples. Perfect for spring!

This recipe is suitable for paleo, vegetarian, vegan, gluten-free and lactose-free diets.

Paleo Spring Salad

1 Serving


1 1/2 cup baby spinach
1/3 cup roasted golden beets (see directions for roasting beets)
1 medium watermelon radish, thinly sliced
2 medium French breakfast radishes, thinly sliced
1/4 medium avocado, sliced
1/3 medium apple, sliced
1/2 TBS sliced roasted almonds
1 to 2 TBS olive oil (for roasting beets)
salt and pepper to taste


  1. Preheat the oven to 375ºF. Line a baking sheet with parchment paper or a silicone mat.
  2. Peel 3-4 medium beets and dice them into small cubes.
  3. In a medium-sized bowl, toss the beets with 1 to 2 tablespoons of olive oil. Sprinkle a dash of salt on the beets and mix again. Spread the beets onto a baking sheet in a single layer.
  4. Bake for about 30 to 35 minutes, or until they can be easily pierced with a fork.
  5. In a small bowl, mix the spinach, radishes, 1/3 cup beets and sliced almonds together.
  6. Pour the salad onto a plate and top with sliced avocado and apples.
  7. Refrigerate any leftover beets in an airtight container
  8. Season salad with salt and pepper and enjoy with your dressing of choice.

Recipe & image attribution under Creative Commons License Recipe adapted to suit paleo diet.


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