Veggie-Packed Salad with Almonds and Avocado
3
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
Avocado and toasted almonds enrich this leafy salad, which is chock full of crunchy vegetables—cucumber, celery, carrot, and bell pepper. We love the flavour of toasted nuts, and you can find pre-toasted sliced almonds at some grocery stores. Shaving the carrot into ribbons makes for not only a beautiful presentation but easier-to-fork bites.
Ingredients
Extra virgin olive oil
2 tbsp(s)
White wine vinegar
2 tbsp(s)
Light mayonnaise
2 tbsp(s)
Dijon mustard
1 tsp(s)
Kosher salt
½ tsp(s)
Italian seasoning
½ tsp(s)
Mesclun (baby greens)
5 oz, or spring greens mix
Cucumber
1 cup(s), cut into half moons
Celery
½ cup(s), thinly sliced
Scallions
½ cup(s), thinly sliced
Carrots
1 medium, cut into ribbons with a vegetable peeler
Orange bell pepper
1 medium, cut into thin strips
Avocado
1 medium, peeled, pitted, and diced
Sliced almonds
½ cup(s), toasted
Instructions
1
In a small jar, combine the oil, vinegar, mayonnaise, mustard, salt, and Italian seasoning; close the jar and shake it vigorously until the dressing emulsifies.
2
In a large bowl, toss together the mesclun, cucumber, celery, scallions, carrot, bell pepper, and avocado. Top with the almonds. Drizzle with the dressing just before serving.
3
Serving size: about 1 1/3 cups
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