Avocado Salad Recipe
Large bed of mixed greens tossed with our house balsamic vinaigrette, tomato, cucumber & veggie garnish. Topped with sliced avocado. Served with toast.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
House Balsamic Vinaigrette
Toast
Finishing & Optional
Method
Salad Base
- 1
Prepare vegetables
Wash and dry the mixed salad greens thoroughly using a salad spinner or clean towels. Halve the tomato and cut into 1/2-inch wedges or medium dice. Peel (if desired) and slice the cucumber into 1/4-inch rounds or half-moons. Thinly slice red onion (if using) and shred the carrot or thinly slice radish for the vegetable garnish.
- 2
Assemble greens
Place 6 cups of mixed greens onto a large serving plate or shallow bowl, arranging into a broad bed to create the large base described.
- 3
- 4
Prepare avocado
Halve the ripe avocado lengthwise, remove the pit, and gently scoop the flesh from the skin. Place the halves cut-side down and slice into 1/4-inch slices. Fan the avocado slices on top of the salad bed in a neat row or evenly around the plate. Just before serving, squeeze the 1/2 tablespoon fresh lemon juice over the avocado slices to prevent browning and add brightness.
House Balsamic Vinaigrette
- 5
Make vinaigrette
In a small bowl or jar, combine 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple syrup), 1/2 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk or shake to combine. While whisking, slowly stream in 3 tablespoons extra-virgin olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning — add a touch more honey if too sharp, or a pinch more salt if needed.
- 6
Dress the salad
Lightly drizzle about 2 to 3 tablespoons of the vinaigrette over the salad just before serving. Toss gently if guests prefer mixed dressing; otherwise leave arranged and spoon dressing to distribute without smashing the avocado slices.
Toast
- 7
Prepare and toast bread
Brush 1 slice of rustic bread lightly with 1 teaspoon butter or olive oil on both sides. Toast in a skillet over medium heat for about 1.5–2 minutes per side until golden and crisp, or place under a broiler for 1–2 minutes per side. Cut the toast on the diagonal or into strips and serve alongside the salad.
Finishing & Garnish
- 8
Finish seasoning
Sprinkle 1/4 teaspoon sea or flaky salt lightly over the avocado and salad as desired. Scatter 1 tablespoon chopped fresh herbs (parsley or basil) over the top for color and aroma.
- 9