Description
A vibrant spring salad celebrating ripe avocados, tangy lime dressing, and crisp vegetables. Creamy avocados, zesty citrus, and toasted walnuts create bold flavor contrast, perfect for effortless healthy meals.
Ingredients
5 plum tomatoes, chopped into 1/2-inch pieces
1/2 cup finely chopped red onion
1 tablespoon fresh lemon juice
1 pre-packed bag spring salad mix
1/4 cup chopped walnuts, toasted
2 ripe avocados, peeled and diced
1/8 tsp salt
1 tsp yellow mustard
3 tbsp olive oil
1/8 tsp black pepper
1 tbsp lime juice
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh parsley
Instructions
Start with the avocados while they’re freshest. Toss the diced pieces in the lemon juice until each segment is coated. Let them rest while you prepare other ingredients.
In a large bowl, combine chopped tomatoes, red onion, and spring salad mix.
In a small bowl, whisk together lime juice, olive oil, salt, and mustard to make the dressing.
Add toasted walnuts, cilantro, and parsley to the salad base.
Toss with half the dressing first to avoid over-wetting the greens. Fold in avocados gently to preserve their shape.
Transfer to serving platter and garnish with additional herbs if desired. Adjust seasoning with black pepper.
Notes
Use ripe avocados with slight compression when pressed but no blemishes
Toast walnuts in a dry skillet over low heat for 3-4 minutes until fragrant
Store in airtight container for up to 2 days (avocados may brown slightly)
For vegetarians, ensure olive oil is unflavored and herbs are alcohol-free
- Prep Time: 15
- Category: Dinner
- Method: Tossing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (approx. 3 cups)
- Calories: 420
- Sugar: 2g
- Sodium: 350mg
- Fat: 38g
- Saturated Fat: 10g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg