Juicy Spring Salad with Avocado

A fresh and vibrant spring salad featuring creamy avocado, crisp vegetables, and a zesty lime dressing. Perfect for a light meal or side dish.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 1400

Main Salad

15 ml lemon juice Freshly squeezed for best flavor.
2 medium avocados Choose ripe avocados for a creamy texture.
1 package spring salad mix Approximately 5 ounces, rinse and pat dry before use.
5 count plum tomatoes Use ripe plum tomatoes for sweetness.
0.5 cup red onion Finely chop for a milder flavor.
0.25 cup walnuts Toast lightly for enhanced flavor and crunch.

Lime dressing

45 ml olive oil Use extra virgin olive oil for best taste.
1 tablespoon finely chopped fresh parsley Ensure parsley is fresh and finely chopped.
1 tablespoon finely chopped fresh cilantro Finely chop for even distribution of flavor.
15 g sour cream Adds creaminess to the dressing; can substitute with Greek yogurt.
15 ml lime juice Freshly squeezed lime juice is recommended.
5 g yellow mustard Helps emulsify the dressing and adds tang.
0.125 teaspoon salt Adjust to taste.
0.125 teaspoon black pepper Freshly ground for best aroma.
1 pinch sugar Balances the acidity of the lime juice.

In a large bowl, gently toss the diced avocados with lemon juice to prevent browning.
Add the spring salad mix, chopped plum tomatoes, and chopped red onion to the bowl with the avocados.
Prepare the lime dressing: In a separate small bowl, whisk together olive oil, fresh parsley, fresh cilantro, sour cream, lime juice, yellow mustard, salt, black pepper, and sugar until well combined.
Pour the lime dressing over the salad and toss gently to ensure all ingredients are coated.
Finally, sprinkle the toasted and chopped walnuts over the salad just before serving.

This salad is best served fresh. For meal prep, store the dressing separately and add just before serving to keep the greens crisp.