Avocado Garden Salad

This vibrant salad is easy to make, full of flavor, and sure to impress. It’s an excellent source of vitamin A, vitamin C, and folate, and also provides potassium and fiber.
Appropriate for: High-fiber, Low-phosphorus, Low-sodium, Low-carb, Low-calorie
Diet preference: Vegan, Plant-based, Gluten-free, Kosher
Meal type: Salad, Side dish
Season: Summer, Spring
Cuisine type: American
Ingredients
Yield:
Serves 6
Salad
  • 3 cups bite-sized salad greens
  • 1 cup tomatoes
  • ¼ cup onions
  • 1 cup cucumber
  • 1 avocado
Dressing
  • 1 tablespoon Lemon juice
  • 1 teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
Avocado Salad, Have a Plant logo
Recipe brought to you by: fruitsandveggies.org
Directions
Prep: 20 min, Cook: 0 min, Total: 20 min
  1. Thoroughly mix bite-sized salad greens, tomatoes, onions, and cucumber in a large serving bowl.
  2. Toss with 2 tablespoons lemon juice, garlic powder, black pepper and salt.
  3. Peel and cut avocado in half. Remove pit and slice into thin wedges, about 1/8-inch thick.
  4. Arrange slices on top of salad like a starburst.
  5. Drizzle with remaining lemon juice and serve immediately.
Nutritional Information
Serving size: ½ cup
  • Calories:  131.1
  • Carbohydrates:   10.9g
  • Dietary Fiber:  6.1g
  • Total Sugars:  3.1g
  • Protein: 2.7 g
  • Fat: 10.1 g
  • Saturated Fat: 1.5 g
  • Sodium: 218.5 mg
  • Potassium: 631.4 mg
  • Calcium:  34.9 mg
  • Phosphorus:  68.54 mg 

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These recipes are for informational use only and not a substitute for medical or dietary advice. Consult your healthcare provider or dietitian for personalized guidance.
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