Garden Salad With Avocado Dressing

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Person Icon for Serving Size 6 servings
Carrot Icon for Number of Ingredients Size 16 ingredients

Discover a new staple for your meal-prep routine. Portion out the salads in airtight containers or jars, and you’ll have a quick, healthy option for busy weekdays. And thanks to the acidity of the...


Ingredients

  • 5 ounces, mix baby greens (baby kale, baby arugula, baby spinach)
  • 1/2 cup, thinly sliced celery stalks
  • 1/3 cup, thinly sliced red onions
  • 1/2 cup, thinly sliced red bell pepper
  • 1 medium cucumber, sliced
  • 1 small carrot, grated
  • 1 cup grape tomatoes, halved

Avocado Dressing

  • 1 medium avocado, peeled, pitted and chopped
  • 4-5 tablespoons olive oil
  • 1 garlic clove, minced
  • 1/4 cup chopped cilantro
  • 1 scallion, thinly sliced
  • 2 limes, juiced
  • 3/4 cup water, or more as needed
  • 1 teaspoon salt
  • 1/2 serrano chile (optional)

Nutrition Facts

Calories

179 cals

Fat

15 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

11 g

Carbohydrates

12 g

Sugar

4 g

Fiber

5 g

Protein

2 g

Sodium

415 mg

Directions

  1. In a blender or food processor, combine half of the chopped avocado, oil, garlic, cilantro, scallion, lime juice, water and salt. Puree until smooth. Transfer to an airtight container and refrigerate until use. 
  2. In a large bowl combine the baby greens, celery, onions, pepper, cucumber, carrots, tomatoes and the remaining half of chopped avocado. (See Chef Tips.)
  3. Serve salad with the dressing. 

Chef Tips

For maximum freshness, store the greens and sliced veggies separately, or layer the veggies at the bottom of a container and lay the greens on top. Keep the dressing in a separate container until you are ready to dress the salad.

Registered Dietitian Approved

You recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society^^


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