Avocado & leaf salad

Avocado & leaf salad

This light summery salad makes the perfect side to beefburgers or spare ribs

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 10 mins

Method

  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

Recipe from Good Food magazine, August 2008.

Latest comments and suggestions

  • 29 September 2008

    Our Recipes rated this recipe

    4 stars

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  • 19 October 2008

    Ryans Grub rated and commented on this recipe

    3 stars

    Can replace the olive oil with infused Avocado oil

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  • 09 November 2008

    stevemac rated and commented on this recipe

    5 stars

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

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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

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

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Per serving

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

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