Mixed Leaf Salad with Avocado

    5 minutes

    Since we eat most salad leaves fresh and raw, they're a reliable source of vitamin C. Leafy greens also supply beta-carotene, folate and some minerals.

    10 people made this

    Serves: 4 

    • 1 1/2 tablespoons lemon juice
    • 2 teaspoons extra virgin olive oil
    • 1 teaspoon Dijon mustard
    • Salt
    • 350g mixed salad leaves
    • 2 spring onions, thinly sliced
    • 1 small avocado, peeled, seeded and diced

    Preparation:5min  ›  Ready in:5min 

    1. Combine the lemon juice, oil, mustard and a pinch of salt in a large bowl, whisking to blend.
    2. Add the salad leaves and spring onions, tossing well. Add the avocado and toss gently to combine.
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    Reviews in English (2)


    Very refreshing salad; had it with roasted vegetable and pasta bake with fish on good Friday. ..only used 180g of mixed salad greens and this was plenty for 4 people...used my hubbies special salad dressing  -  04 Apr 2015


    A great tasting healthy salad! I thought the dressing was a bit too tangy for my taste. Next time I would cut down on the amount of lemon juice and add more olive oil.  -  13 May 2013

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