| 8 | 15 | 432 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 4 |
| 1/2 small | Red onion (thinly sliced) |
| 2 medium | Carrots (shredded) |
| 1 beet(s) | Beets, raw (shredded) |
| 1 cucumber(s) | Cucumber (thinly sliced) |
| 1/2 cup | Button mushrooms (thinly sliced) |
| 1 bunch | Spinach (washed) |
| 1 cup | Balsamic Vinaigrette (or vinaigrette of choice) |
| 1 avocado(s) | Avocado (chopped) |
1. Combine all of the salad ingredients in a large bowl, adding the dressing and tossing with your choice of vinaigrette.
2. Top with fresh avocado, serve and enjoy!
To store: Separate vegetables and dressing and toss before eating.
| Vegetables | 5.4 |
