Avocado & leaf salad

Recipe uploaded by

Good Food

3 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Video tutorial: Preparing avocados

1. Make the dressing by whisking the mustard, vinegar and oil together, along with 1tsp water. Season well.
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.

Per serving

251 kcalories, protein 3g, carbohydrate 10g, fat 23 g, saturated fat 4g, fibre 3g, salt 0.27 g

Latest comments and suggestions

• Our Recipes

  29 September 2008

  Our Recipes rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ryans Grub

  19 October 2008

  Ryans Grub rated and commented on this recipe

  

  Can replace the olive oil with infused Avocado oil

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• stevemac

  09 November 2008

  stevemac rated and commented on this recipe

  

  Loved this simple recipe, I substituted flaked almonds for croutons - works well also.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/7040/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 100g bag mixed rocket , spinach and watercress salad
• 2 avocados , peeled, stoned and cut into chunks
• 50g ready-made croûtons (or make your own)

FOR THE DRESSING

• 1 tsp Dijon mustard
• 1 tbsp wine vinegar , any type
• 3 tbsp extra-virgin olive oil

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Ingredients

• 100g bag mixed rocket , spinach and watercress salad
• 2 avocados , peeled, stoned and cut into chunks
• 50g ready-made croûtons (or make your own)

FOR THE DRESSING

• 1 tsp Dijon mustard
• 1 tbsp wine vinegar , any type
• 3 tbsp extra-virgin olive oil

Per serving

251 kcalories, protein 3g, carbohydrate 10g, fat 23 g, saturated fat 4g, fibre 3g, salt 0.27 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk