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

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.

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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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