The theme for Monday posts in April is Small Salads.
We love salads, both big (main course) and small (first course or light lunch).
When we first moved to this side of the pond bottled salad dressing was a rare (if ever) find. It’s gotten to be more available here but I’ve never gotten out of the habit of making my own. It’s just so easy and there are no unpronounceable ingredients in it.
Try it with this month’s easy salads.
Click here to Pin Avocado Salad
PrintAvocado Salad
This is a simple salad, full of heart-healthy fats. The vinaigrette blends with the avocado making the dressing thick and creamy, coating the celery and egg.
- Prep Time: 10 minutes
- Boiling eggs: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Salad
Ingredients
Scale
- 1 avocado, removed from shell, cubed
- 1 rib celery, sliced diagonally,
- 2 eggs, hard-boiled, 1 quartered, 1 in chunks
- 2 tsp Dijon-style mustard
- 1 tbs white balsamic vinegar
- 1 tsp dried basil
- 3 tbs salad olive oil
- a few radishes for garnish, optional
Instructions
- Combine avocado, celery, and chopped egg in a bowl.
- In another bowl whisk together the vinegar, basil, and mustard.
- Slowly drizzle in oil and whisk until thickened.
- Add to avocado and toss, gently, to combine.
- Arrange the salad on two plates.
- Put 2 quarters of the egg on each plate.
- Garnish with radishes if you like, and serve.
Notes
Radishes are optional – but they add color and are everywhere in spring.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 387
- Sugar: 2.3 g
- Sodium: 217.6 mg
- Fat: 36.8 g
- Saturated Fat: 6.1 g
- Trans Fat: 0 g
- Carbohydrates: 8.6 g
- Fiber: 5 g
- Protein: 7.8 g
- Cholesterol: 186.5 mg
Or: Avocado, Asparagus & Cherry Tomato Salad
That’s it !
I love avocado. I love it sliced alone, in almost everything, I make my own guac because I don’t do cilantro (horrid, soapy tasting stuff) salads, pasta, you name it, I love it. This one I’ll definitely make and I’d have it for dinner without anything else. Yum!!! One caveat, they’ve gotten ridiculously expensive here.
I’m with you on cilantro. The first time I tasted it I didn’t know it existed. I was at a big lunch with about 50 people and I couldn’t figure out why my salad was the only one with something ‘rotten’ in it. Everyone else was happily eating and I could only manage the first forkful. Avocados, on the other hand… Family in Hawaii have trees. I’m jealous. Their Pitbull brings them one every morning. That’s her job.
Oh how wonderful! I would love to have my avocado delivered that way. I wonder how many teeth marks it has, but I’m guessing none.
People look at me like I’m crazy when I tell them I never drink anything green, like health drinks or anything like that, but you know, they sneak cilantro in everything these days. I don’t know if you know Panera, but they changed their menu and when I ordered a salad I’d had several times, I got to the table and…blech! They’ve started putting cilantro in that too! Everything but the broccoli cheese soup. Disgusting stuff. Won’t be eating there anymore either.