Juicy Spring Salad with Avocado
A vibrant salad packed with flavor and nutrients, perfect for busy evenings and meal planning.
Ingredients
Salad Base
- 1 package spring salad mix The base of your salad, giving a healthy crunch.
- 5 pieces plum tomatoes, chopped into 1/2-inch pieces Adds a burst of freshness.
- 1/2 cup chopped red onion Provides a sharp flavor contrast and depth.
- 2 pieces avocados, peeled and diced into 1/2-inch pieces The star of the dish!
- 1/4 cup chopped walnuts, toasted Adds crunch and healthy fats.
Dressing
- 3 tablespoons olive oil For healthy fats and to bind the salad together.
- 1 tablespoon sour cream For a creamy texture in the dressing.
- 1 tablespoon lime juice Adds an additional zing to the salad.
- 1 tablespoon chopped fresh cilantro For a fresh, aromatic touch.
- 1 tablespoon chopped fresh parsley For a pop of color and flavor.
- 1 teaspoon yellow mustard Adds a minor tang that brightens the dressing.
- 1/8 teaspoon salt Essential for enhancing flavors.
- 1/8 teaspoon black pepper A necessary seasoning for depth.
- 1 pinch sugar Balances flavors in the dressing.
Instructions
Preparation
- Drizzle lemon juice over the diced avocados and gently toss to coat. Let them sit for a few minutes to absorb the flavor and prevent browning.
- In a large serving bowl, combine the spring salad mix, chopped tomatoes, red onion, toasted walnuts, and the lemon-coated avocado pieces.
Make the Dressing
- In a small bowl, whisk together olive oil, parsley, cilantro, sour cream, lime juice, mustard, salt, pepper, and sugar until smooth and well combined.
Assembly
- Pour the lime dressing over the salad ingredients. Gently toss the salad until everything is evenly coated with dressing, taking care not to mash the avocado pieces.
- Serve immediately for the freshest flavor and best texture.
Notes
This salad is best served fresh, showcasing all the vibrant colors and flavors. Store leftover ingredients in separate airtight containers. Avoid freezing due to the creamy texture of avocados.