3cups peeled and shredded raw beets, from about 2 beets
5cups (or about 8 ounces)spinach, rinsed and thinly sliced
5cupsjícama, peeled and cut into small sticks (from about 1 jícama)
1/4of awhite onion, thinly sliced
3ouncescandied pineapple, or other candied fruit
1cupcroutons
1/2cuplightly toasted sesame seeds
To Prepare
For the vinaigrette:
Add the vinegar, garlic, chopped onion, salt, and sugar to a small bowl, then whisk in the oils to emulsify.
For the avocado dressing:
Place milk and garlic in a blender and puree. Add the lime juice, crema, avocados and salt to taste and blend until smooth. Pour avocado dressing in a bowl and stir in the chives.
To serve:
Combine the cabbage, beets, spinach, jícama, onion and dried pineapple or dried fruit in a salad bowl.
Lightly dress the salad with some of the vinaigrette. Place the salad on the table and leave the avocado dressing, croutons and toasted sesame seeds on the side for people to add as they please.