Goodbye mid-week blues! This healthy avocado salad & strawberry smoothie is all you need for breakfast

The mid-week festivities and holidays can bring in a lot of lethargy. Beat the blue with this delicious and healthy breakfast.

While the avocado-beet salad will ensure the perfect detox your body needs, the strawberry chia seeds smoothie will give you the necessary dose of anti-oxidants.

Specially curated by The Westin Pushkar Resort & Spa, the recipes have been made keeping health-conscious people in mind.


STRAWBERRY CHIA SEEDS SMOOTHIE

Ingredients:
Fresh Strawberry- 100 gm
Chia Seeds- 2 gm
Yoghurt- 150 ml
Honey- 10 ml

Method:
- Combine all the ingredients & blend it
- Garnish with fresh strawberry & chia seeds and serve

AVOCADO & BEET SALAD WITH CITRUS VINAIGRETTE

Ingredients:
Avocado- 1
Beetroot- 100 gm
Fresh Lettuce- 20 Gm
Rice Vinegar- 2 tablespoon
Extra virgin Olive Oil- 5 ML
Salt- a pinch
Lemon Juice- 5 ml
Orange Juice- 5 ml
Orange wedges- 50 gm
Oregano- 2 gm
Basil- 5 gm
Peperoni- 8 slice

Method:

To cook the beets:
- Place beets in a medium saucepan and cover with an inch of water
- Bring to a boil
- Reduce heat to maintain a low simmer for 30 to 40 minutes, depending on the size of the beets, until easily pierced with the tines of a fork

Make the vinaigrette
- Whisk together the citrus vinaigrette ingredients in a small bowl

Toss the beets in vinaigrette
- When the beets are done, drain them, and peel off the outer skin
- Cut the beets in half, and the halves into wedges
- Place the beet wedges in a bowl and toss with a tablespoon of the vinaigrette

Cut and peel the avocado:
- Peel and cut the avocado into wedges

Arrange the salad:
- Toss the salad greens with a half of the citrus vinaigrette
- Arrange the dressed greens on serving plates
- Arrange the beet wedges and avocado wedges on top of the salad greens
- Drizzle remaining vinaigrette over the salads

(The recipe has been shared by Ashwini Kumar, Executive Chef at The Westin Pushkar Resort & Spa)