Description
A vibrant, nutrient-packed salad featuring ripe avocados, crisp spring greens, tangy tomatoes, and toasted walnuts. Tossed with a zesty lime-herb dressing, this quick, no-cook dish celebrates fresh spring flavors in 15 minutes. Light, satisfying, and perfect for meal prep or picnics.
Ingredients
4 cups spring greens (mixed lettuces or spinach)
1 ripe avocado, diced
1 medium tomato, chopped
1/4 cup chopped walnuts, toasted
2 tablespoons cilantro, chopped
1 tablespoon parsley, chopped
Juice of 1 lime (about 2 tablespoons)
1 tablespoon olive oil
1 clove garlic, minced
Salt to taste
Freshly ground black pepper to taste
Instructions
Wash and dry spring greens.
Dice avocado and tomato, chop herbs, and toast walnuts.
In a bowl, whisk lime juice, olive oil, garlic, salt, and pepper for the dressing.
Toss greens, avocado, tomatoes, walnuts, and herbs with the dressing.
Serve immediately or refrigerate for up to 2 hours.
Notes
Add grilled shrimp for extra protein (optional)
Store leftovers in an airtight container for up to 2 days
Use ripe but firm avocados to prevent browning