Avocado & Greens Salad

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"No meat or cheese, pretty healthy and great flavor"

Original recipe yields 5 servings


  • Serving Size: 1 (437.8 g)
  • Calories 452.7
  • Total Fat - 42 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 0 mg
  • Sodium - 923.5 mg
  • Total Carbohydrate - 18.9 g
  • Dietary Fiber - 8.5 g
  • Sugars - 8 g
  • Protein - 4.3 g
  • Calcium - 92 mg
  • Iron - 2.4 mg
  • Vitamin C - 26 mg
  • Thiamin - 0.2 mg

Step 1

In a plastic container that has a lid, add the vinegar, vegetable and olive oils, Dijon mustard, garlic, salt, black pepper and sugar. Cover the container with a lid and shake for 10 seconds until the vinaigrette is well emulsified. Alternatively, you can also whisk with a fork in a bowl.

Step 2

Place the lettuce, carrots, cucumber, tomato and red onion in a large salad bowl. Pour a generous amount of the vinaigrette on top and toss. The salad should be coated with the vinaigrette but not swimming in it. Top with avocado slices, drizzle a bit more vinaigrette on top of and serve.

Tips & Variations

No special items needed.



I scaled back for 1 serve and must say a very generous one though only used half the dressing as I don't like my salad drowned in dressing though I did use an iceberg lettuce and cherry tomatoes quartered otherwise made as per recipe, thank you VegGirl, made for Alphabet Soup tag game.

review by:
(19 Aug 2017)