Low Iodine Cilantro-Lime Arugula and Roasted Beet Salad

Earthy roasted beets, creamy avocado, and peppery baby arugula come together in a salad that feels genuinely restaurant-worthy without a lot of fuss. The cilantro-lime dressing — built from fresh lime juice, chopped cilantro, a touch of honey, and ground cumin — ties every element together with a bright, slightly smoky tang that keeps you going back for another forkful. Crunchy dry-roasted pepitas finish the whole thing off with a satisfying nuttiness and a little extra protein. For anyone navigating iodine restrictions, this salad is a natural fit. Every ingredient here — fresh vegetables, olive oil, avocado, pepitas, and simple pantry spices — falls comfortably within what a low-iodine approach allows, with no dairy, no seafood, and no iodized salt concerns to navigate. The recipe calls for plain salt, so just swap in non-iodized salt and you're covered. It's the kind of dish that proves eating within a restriction doesn't mean settling for something boring or underseasoned. Serve it immediately after assembling so the arugula stays lively and the avocado holds its color.

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