Chopped Beet and Avocado Salad with Pumpkin Seeds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, fiber-rich salad featuring earthy beets, creamy avocado, and crunchy pumpkin seeds for sustained energy. This mediterranean-inspired whole30 (vegetarian, anti-inflammatory) ready in about 15 minutes pairs beets, medium avocado, pumpkin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Thinly slice 1 cup cooked beets into 1/4-inch rounds. Dice 1 medium avocado and gently toss with 1 tbsp olive oil and 1 tsp lime juice to prevent browning.
  2. Step 2: In a large bowl, combine beets, avocado, and 1/4 cup pumpkin seeds. Sprinkle with 1/4 tsp sea salt and toss gently until evenly coated.
  3. Step 3: Serve immediately at room temperature, ensuring each bite has a balance of creamy avocado, earthy beets, and nutty seeds.

Frequently asked questions

How long does Chopped Beet and Avocado Salad with Pumpkin Seeds take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chopped Beet and Avocado Salad with Pumpkin Seeds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beets from drying out.

Can I substitute ingredients in Chopped Beet and Avocado Salad with Pumpkin Seeds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chopped Beet and Avocado Salad with Pumpkin Seeds for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chopped Beet and Avocado Salad with Pumpkin Seeds vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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