This avocado spring salad is a surprisingly easy and elegant starter. It is easy to customize, as you can use any vegetable that suits your taste in its mix. This spring salad is not only a feast for the eyes but also for the body, you can have it as a healthy snack on its own or as a side dish to an elegant meal.
Proportion size will yield 2 servings of Avocado Spring Salad Halves
Nutritional information per serving size of 1/2 avocado
Calories: 28 . Total Fat: 27 g . Saturated Fat: 5 g . Trans Fat: 0 g . Cholesterol: 0 mg . Sodium: 22 mg . Carbohydrates: 12 g . Dietary Fiber: 7 g . Sugars: 4 g . Protein: 3 g
Ingredients
- 40 grams arugula
- 40 grams pomegranate
- 2 radishes, cut into strips
- 60 grams thinly sliced pea pod
- 15 mL olive oil (a tablespoon)
- 7 grams honey (a teaspoon)
- 5 grams Dijon mustard (half a teaspoon)
- Fresh juice from 1 lemon
- 1 avocado
- A few sprouts/herbs for garnishing
- Salt and pepper
Directions for making Avocado Spring Salad Halves
- Mix the radishes , arugula, pomegranate and pea pods in a bowl by lightly tossing them together.
- In a separate bowl, we mix the honey, olive oil, lemon juice and mustard until the concoction is nice and smooth. Add salt and pepper to taste.
- Add the wet ingredients to the salad, and toss it once more lightly.
- Now we cut the avocado in half and fill it with the salad.
- Garnish the mini salad with sprouts or herbs.
Author’s note
If you enjoyed this recipe and would like to look for a light and healthy dessert to complement your meal, you might be interested in looking over our Frozen Cranberry Lemon Cheesecake recipe.
If you would like more details on the subject or if you have any questions, objections, hateful comments or highly deserved praises to offer please do not hesitate to leave a comment.
Also, if you have a product that you would like me to review and research, I gladly welcome the challenge.
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