Photo of Veggie-Packed Salad with Almonds and Avocado by WW

Veggie-Packed Salad with Almonds and Avocado

2 - 3
PersonalPoints™ per serving
Total Time
20 min
20 min
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.


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)


5 oz, or spring greens mix


1 cup(s), cut into half moons

Uncooked celery

½ cup(s), thinly sliced

Uncooked scallion(s)

½ cup(s), thinly sliced

Uncooked carrot(s)

1 medium, cut into ribbons with a vegetable peeler

Orange bell pepper

1 medium, cut into thin strips


1 medium, peeled, pitted, and diced

Sliced almonds

½ cup(s), toasted


  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