Avocado Salad Recipe
organic spring mix topped with sliced avocado
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Ingredients
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Salad
Dressing
Method
Salad
- 1
Prepare greens
Place 5 cups of organic spring mix in a large salad bowl. Gently fluff to separate leaves.
- 2
Prep tomatoes and onion
Halve 6 cherry tomatoes and scatter over the greens. Thinly slice red onion until you have 1/4 cup and distribute evenly over the salad.
- 3
Toast pepitas (if not pre-toasted)
Heat a small dry skillet over medium heat. Add 2 tbsp pumpkin seeds and toast, stirring, for 2–3 minutes until fragrant and lightly browned. Remove from heat and let cool.
- 4
Slice avocado
Halve 1 ripe avocado lengthwise, remove the pit, and carefully scoop out each half. Place cut-side down on the cutting board and slice lengthwise into 1/4-inch slices. Gently fan the slices and lay them on top of the salad greens.
- 5
Add finishing toppings
Sprinkle the toasted pumpkin seeds (2 tbsp) and 2 tbsp crumbled feta (optional) over the salad. Scatter 2 tbsp fresh cilantro leaves across the top.
Dressing
- 6
In a small bowl or jar combine 3 tbsp extra virgin olive oil, 2 tbsp fresh lime juice, 1 tsp honey or maple syrup, 1/2 tsp Dijon mustard, 1/2 tsp sea salt, and 1/4 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified.
- 7
Taste and adjust seasoning — add a pinch more salt, a little more lime, or a touch more sweetener if desired.
- 8
Just before serving, drizzle the dressing evenly over the salad (about 2–3 tbsp), then gently toss once or twice to coat the greens while leaving the avocado slices mostly intact on top. Serve immediately.