Mixed Leaf Salad with Avocado


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.

Janet Mitchell

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 (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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