Ingredients with Measurements:
- 2 ripe avocados, peeled and diced
- 4 spring onions, thinly sliced
- 2 cups mixed greens
- 1/4 cup chopped fresh cilantro
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped walnuts
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the diced avocados, sliced spring onions, mixed greens, chopped cilantro, crumbled feta cheese, and chopped walnuts.
2. In a small bowl, whisk together the olive oil, fresh lemon juice, honey, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss gently to coat all the ingredients.
4. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: None
Temperature: None
Serving size: 4
Nutritional information:
Calories: 345
Fat: 30g
Carbohydrates: 16g
Fiber: 8g
Protein: 6g
Substitutions for ingredients:
- Instead of feta cheese, you can use goat cheese or blue cheese.
- Instead of walnuts, you can use pecans or almonds.
- Instead of mixed greens, you can use arugula or spinach.
Variations:
- Add sliced cherry tomatoes for extra color and flavor.
- Add sliced cucumbers for extra crunch.
- Add grilled chicken or shrimp for extra protein.
Tips and tricks:
- Make sure to use ripe avocados for the best flavor and texture.
- To prevent the avocado from turning brown, toss it with lemon juice before adding it to the salad.
- You can make the dressing ahead of time and store it in the fridge until ready to use.
Storage instructions:
This salad is best served immediately, but you can store any leftovers in an airtight container in the fridge for up to 1 day.
Reheating instructions:
None
Presentation ideas:
Serve the salad in a large bowl or on individual plates. Garnish with extra cilantro leaves and chopped walnuts.
Garnishes:
Extra cilantro leaves and chopped walnuts.
Pairings:
This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Quinoa salad
Troubleshooting advice:
If the avocado is not ripe enough, it will be hard and difficult to dice. Make sure to choose ripe avocados for this recipe.
Food safety advice:
Make sure to wash all the vegetables thoroughly before using them in the salad.
Food history:
Spring onions have been used in cooking for thousands of years and were a staple in ancient Egyptian cuisine. Avocados originated in Mexico and were first cultivated by the Aztecs.
Flavor profiles:
This salad is fresh, creamy, and slightly sweet with a hint of tanginess from the lemon dressing.
Serving suggestions:
Serve this salad as a light lunch or as a side dish with your favorite main course.
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