Green salad with avocado and herb dressing
1 serving
30 minutes
Green salad with avocado and herb dressing is a light, refreshing dish that combines the creaminess of avocado, the crunch of fresh vegetables, and the aroma of fragrant herbs. Its origin is linked to the modern pursuit of healthy eating, uniting ingredients rich in vitamins and healthy fats. Kenyan beans, asparagus, young spinach, and cucumbers create freshness and textural variety while olives and artichokes add zest. The dressing made from olive oil, Dijon mustard, apple cider vinegar, and a mix of herbs gives the salad a distinctive flavor. This dish is perfect for a summer lunch, a healthy snack or as a side to a main course. It can be served as a standalone treat or complemented with protein ingredients like quinoa or chicken. It's a salad that combines ease of preparation with exquisite taste.
1
Chop the greens and garlic. Mix with the other ingredients.
- Garlic: 2 g
- Oregano: 2 g
- Basil: 2 g
- Parsley: 2 g
- Dijon mustard with horseradish: 10 g
- Apple cider vinegar: 5 g
- Olive oil: 20 ml
2
Boil Kenyan beans and asparagus. Blanch the snap peas in boiling water. Slice the zucchini. Peel and chop the avocado coarsely.
- Kenyan beans: 25 g
- Asparagus: 20 g
- Green peas: 20 g
- Zucchini: 15 g
- Avocado: 25 g
3
Arrange the ingredients on a plate in a circular order, serve the dressing separately.
- Cucumbers: 20 g
- Artichokes: 20 g
- Olive: 20 g
- Baby spinach: 20 g