Here’s a great citrusy salad packed with protein and yummy beets. This salad was adapted from a New York Times (https://cooking.nytimes.com/recipes/1025086-citrus-beet-and-avocado-salad) . I added hazelnuts and kiwi to the recipe and just used lemon juice and the juice from slicing the grapefruit and orange for dressing. I skipped the olive oil the recipe called for and finished it with flaky sea salt.
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