Roasted Beet Orange & Avocado Salad 

Servings: 2
Protein: ~38–42 g per serving

Ingredients

• 2 medium beets, roasted and sliced
• 1 orange, peeled and segmented
• 1 avocado, sliced
• 8 oz (225 g) grilled chicken breast, sliced
• ½ cup low-fat cottage cheese
• 2 cups mixed greens (spinach or arugula)
• 2 tbsp pumpkin seeds (optional, if not keto)

Dressing

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and black pepper to taste

Instructions

1. Roast the beets at 400°F (200°C) for 45–60 minutes until tender. Cool, peel, and slice.
2. Arrange the mixed greens on a plate.
3. Add the roasted beets, orange segments, avocado, grilled chicken, and cottage cheese.
4. Whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
5. Drizzle the dressing over the salad and serve.

Approximate Nutrition (Per Serving)

• Protein: 38–42 g
• Net Carbs: 18–22 g
• Fat: 24–28 g
• Calories: 500–600 kcal