Mixed Leaf Salad with Avocado
I made it!
9 people made this
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.
1 1/2 tablespoons lemon juice
2 teaspoons extra virgin olive oil
1 teaspoon Dijon mustard
350g mixed salad leaves
2 spring onions, thinly sliced
1 small avocado, peeled, seeded and diced
5 min › Ready in:
Combine the lemon juice, oil, mustard and a pinch of salt in a large bowl, whisking to blend.
Add the salad leaves and spring onions, tossing well. Add the avocado and toss gently to combine.
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
Write a review
Click on stars to rate