Refreshing and Filling Chopped Salad

I couldn't think of a more interesting name for this salad, so I'm saying it as it is, refreshing and filling. On Saturday mornings, my husband and I try and workout first thing, becuase the "let's just workout later," tends to never happen. So, we took a one hour spinning class at Equinox which ended up being extremely fun and a tough workout as a DJ was playing fabulous music. Though my husband's weekend brunch ritual is an omlette, I decided to change things up a bit but added some avocado for some healthy fat. I got his seal of approval on this one!

Ingredients:

1 head of raddichio

1 grapefruit

1 avocado

1 red apple (Honey Crips is my favorite)

1 - 2 yellow or red beets (raw or boiled/roasted)

1 persimmon

1/2 cup of fresh mint

2 tbsp extra virgin olive oil

1 lemon

1/2 tsp turmeric powder

1/4 tsp Himalayan seal salt 

Directions:

Finely chop the raddichio, grapefruit, avocado, apple, beets and persimmon. If you prefer to cook the beets, boil for 45 minutes or until soft, or roast on 375 for 34-40 minutes. Mix the oilive oil, lemon juice, turmeric powder and sea salt and drizzle over the salad. Top with fresh mint leaves. Bon appetite!