Delicious Spring Salad with Avocado
A vibrant, no-cook salad combining creamy avocado, citrus tang, and crunchy toasted walnuts. This light yet satisfying dish delivers bold spring flavors with minimal effort, perfect for quick lunches or light dinners.
- Prep Time: 15
- Total Time: 15
- Yield: 6 servings
- Category: salads
- Method: No-Cook
- Cuisine: American Fusion, Mediterranean
- Diet: Vegetarian
Ingredients
4 cups spring greens (mixed lettuce, arugula, or spinach)
2 ripe avocados
1 cup cherry tomatoes, quartered
1/4 cup toasted walnuts, chopped
1 small red onion, thinly sliced
Juice of 1 lime and 1 lemon (about 1/4 cup combined)
2 tablespoons olive oil
1/4 cup plain Greek yogurt (unsweetened)
1 teaspoon honey
Salt and pepper to taste
Instructions
Wash and dry spring greens, then arrange in a large salad bowl.
Slice avocados; remove pits and crumble or slice avocados into pieces.
Toss quartered cherry tomatoes with sliced red onion.
In a small bowl, whisk lime and lemon juice with olive oil, Greek yogurt, and honey.
Pour dressing over greens, then add avocado, tomatoes, and red onion.
Sprinkle with toasted walnuts and toss gently to combine.
Season with salt and pepper.
Notes
Store unused avocado in a bowl of water to prevent browning.
Toasting walnuts in a dry skillet enhances flavor.
For a vegan option, replace Greek yogurt with non-dairy alternatives like cashew yogurt.
Refrigerate leftovers within 60 minutes and consume within 2 days.