Description
Paradise meets palate in this Avocado Paradise Salad, where California’s freshest ingredients dance together. Crisp greens, ripe avocados, and zesty dressing create a light yet satisfying meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 avocados, ripe
- 2 cups mixed greens (spinach, arugula, or romaine)
- 1/2 cup cherry tomatoes
Vegetables and Herbs:
- 1/4 cup red onion
- 1/4 cup cucumber
- 1 tablespoon fresh cilantro or basil
Cheese, Nuts, and Dressing Components:
- 1/4 cup feta cheese
- 1/4 cup toasted nuts (almonds, walnuts, or pumpkin seeds)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or balsamic vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- Salt
- Pepper
Instructions
- Gather all fresh ingredients and ensure they are crisp and ripe, particularly the avocado and mixed greens.
- Wash and thoroughly dry the mixed greens, cherry tomatoes, cucumber, and herbs to remove any dirt or moisture.
- Slice cucumber and red onion into thin, uniform pieces to ensure even distribution throughout the salad.
- Carefully dice the ripe avocado into bite-sized cubes, taking care not to mash the delicate flesh.
- Arrange mixed greens as the foundational layer in a spacious serving bowl, creating a vibrant green base.
- Artfully scatter cherry tomatoes, cucumber slices, red onion, and avocado cubes across the greens.
- Prepare the dressing by combining olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a sealed jar.
- Vigorously shake the dressing jar for 15-20 seconds to emulsify and blend all ingredients thoroughly.
- Sprinkle crumbled feta cheese and toasted nuts over the salad for added texture and flavor.
- Gently pour the freshly mixed dressing over the salad, ensuring even coverage.
- Lightly toss the salad using soft, folding motions to prevent bruising the delicate ingredients.
- Garnish with freshly chopped herbs immediately before serving to maintain maximum flavor and aroma.
- Serve chilled and consume within 15-20 minutes for optimal taste and crispness.
Notes
- Swap feta for plant-based alternatives like nutritional yeast or cashew cheese to create a vegan-friendly version of this vibrant salad.
- Toast nuts quickly in a dry skillet over medium heat, stirring constantly to prevent burning and enhance their nutty flavor profile.
- Prevent avocado browning by adding lemon juice directly onto cut surfaces, which helps maintain the fresh green color and adds a zesty brightness.
- Customize the salad’s protein content by adding grilled chicken, chickpeas, or quinoa for a more substantial and filling meal option.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 210 mg
- Fat: 43 g
- Saturated Fat: 7 g
- Unsaturated Fat: 33 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 11 g
- Protein: 8 g
- Cholesterol: 15 mg