Spring Greens Salad with Avocado Dressing

Spring Greens Salad with Avocado Dressing




  • 1 Pound Spring Greens (baby spinach, dandelions, arugula, romaine, etc.) mixed or solo
  • Handful of chopped scallions
  • Handful of chopped parsley and/or cilantro
  • 1 Ripe avocado
  • 2 Garlic cloves finely chopped
  • 2 Tablespoons extra-virgin olive oil
  • Juice of 1 lime
  • 1/4 Teaspoon salt or to taste
  • Freshly ground black pepper to taste

Preparation Instructions

  • Wash and prepare vegetables for the salad and place them in a large bowl.
  • Cut the avocado in half, discard the pit, and scoop out the flesh into a food processor or blender with a spoon.
  • Blend all the ingredients for the dressing in a food processor or blender. If the dressing is too thick, add just enough water to achieve a thick but pourable consistency.
  • Pour dressing over salad, toss and serve.

Serving Suggestions

  • Slice a bunch of radishes for a crunchy nutritious addition to the salad.
  • Replace salt with ½ teaspoon Bragg’s Liquid Amino.



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