Avocado & leaf salad
- Good Food team
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Serves 4
Easy
Prep: 10 mins
A star rating of 4.8 out of 5.23 ratingsRate
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This light summery salad makes the perfect side to beefburgers or spare ribs
Easily doubled
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Quick quarter-pounders
A star rating of 3.4 out of 5.3 ratings
Ingredients
Nutrition
Units:
MetricUS
-
100g bag mixed rocket
spinach and watercress salad
-
2 avocados
peeled, stoned and cut into chunks
-
50g ready-made croûton
(or make your own)
For the dressing
-
1 tsp Dijon mustard
-
1 tbsp wine vinegar
any type
-
3 tbsp extra-virgin olive oil
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Nutrition: per serving
-
kcal251
-
fat23g
-
saturates4g
-
carbs10g
-
sugars1g
-
fibre3g
-
protein3g
-
salt0.27g
low
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Method
-
step 1
Make the dressing by whisking the mustard, vinegar and oil together, along with 1tsp water. Season well.
-
step 2
Place the salad leaves and avocado chunks in a large bowl, then use your hands to toss the dressing through. Add the croutons just before serving so they stay nice and crisp.
Recipe from Good Food magazine, August 2008
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A star rating of 4.8 out of 5.23 ratings
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