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Spring Avocado Salad

Spring Avocado Salad
  • Prep 10 min
  • Total 10 min
  • Ingredients 9
  • Servings 2
I like to combine seasonal ingredients for each meal whenever possible. Something I always have on hand, that I never tire of, is salad. In general, whenever I prepare a salad, I leave a few ingredients ready for the next toss: for example, I shred the whole carrot and set aside, chop the tomatoes and wash all the lettuce. That way, the next time I want salad, I just have to mix all the ingredients and serve. Avocado salad is a delicious version. I love to combine this fruit with tomato or cucumbers. Try it out for yourself and enjoy!

Ingredients

  • 1 cup red tomatoes, finely diced
  • 1 carrot, peeled and shredded
  • 1 cucumber, peeled, seeded and finely diced
  • 1 handful alfalfa sprouts
  • 1 cup arugula
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • Black pepper, to taste
  • 1/2 avocado, julienned

Directions

  • 1
    In a large container, mix the tomatoes, carrot, cucumber, alfalfa and arugula.
  • 2
    In a separate, small container, mix the olive oil and vinegar and dress the salad with this mix. Stir and add black pepper, to taste.
  • 3
    Add the avocado to finish the salad. Serve and enjoy!

  • If you don’t have any fresh tomatoes on hand, use a can of roasted Muir Glen™ tomatoes instead.
  • Always add the avocado before serving to preserve the fresh color.

No nutrition information available for this recipe

  • I like to combine seasonal ingredients for each meal whenever possible. Something I always have on hand, that I never tire of, is salad. In general, whenever I prepare a salad, I leave a few ingredients ready for the next toss: for example, I shred the whole carrot and set aside, chop the tomatoes and wash all the lettuce. That way, the next time I want salad, I just have to mix all the ingredients and serve. Avocado salad is a delicious version. I love to combine this fruit with tomato or cucumbers. Try it out for yourself and enjoy!
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