Green Salad with Avocado Dressing

May 09, 2012

Green Salad with Avocado Dressing

A couple of weeks ago I decided to make a major change in my diet in an attempt to improve my health and also to mark 3 years of veganism. As I went from mostly cooked food to mostly raw overnight (something I'd been waiting to do for long) I noticed in a very short time the most surprising thing - a constant craving for raw foods, which made this change unexpectedly easy. I now spend a lot less time in the kitchen, preparing salads and smoothies or eating fruit. This salad was just a lucky combination, but it was so delicious that I literally obsessed over it for days. The creamy avocado dressing is the best addition to it, as it brings all the flavours together and balances the textures.

Taking each ingredient into consideration, the salad is a nutrient powerhouse, providing vital enzymes, water, all the essential amino acids, healthy fats (including omega-3) and high amounts of vitamins and minerals, most importantly vitamin C, E, K, folate and other B vitamins, beta-carotene, iron, calcium, magnesium, zinc, potassium and phosphorus. The fats in avocado are important for the absorption of beta-carotene, while vitamin C helps increase the iron uptake. Being rich in antioxidants, regular consumption of green salads helps improve digestion, manage weight, boost the immune system and protect against cardiovascular disease and cancer.

Not only does this salad offer invaluable health benefits, it is also very delicious. Wild rocket dominates the taste with its rich, pungent, peppery flavour, while Apollo lettuce adds a crunchy bite to it. You can make your own combination and season the dressing according to your taste.

Green Salad with Avocado Dressing

1 bowl of mixed salad:
  • Lamb's Lettuce
  • Baby Spinach
  • Wild Rocket
  • Apollo Lettuce

Green Salad

Wash and drain very well.

Avocado Dressing
  • 1/2 ripe Hass avocado (don't remove the pit from the other half until you use it; squeeze a few drops of lemon juice over it to prevent browning, cover with cling film and refrigerate. I use the other half 2-3 hours after the first one to make another salad)
  • 1/2 - 1 tsp freshly squeezed lemon juice
  • pinch of sea salt

Avocado Dressing

Mash the avocado well with a fork, add lemon juice and salt to taste.
Add the avocado dressing to the salad and mix using 2 forks until the leaves are well coated. For best taste serve right away.
For decoration I used 4 grape tomatoes (or use cherry tomatoes). They added a bit of sweetness to the salad, so I kept adding them each time I made it.

Green Salad with Avocado Dressing

This is another combination that I love, Green Salad with Roasted Peppers and Avocado (with more details about the health benefits of greens, tomatoes and avocado).

Enjoy and spread the magic!:)

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