Green salad with avocado

I usually make this salad when I feel like something quick, without heating up the kitchen. Green salad and avocado are easily found almost all year round, and the dressing is one of the simplest. It prepares quickly, without any hassle, so it often ends up on my table on busy days.

Quick Info

Total time: 10-15 minutes
Preparation time: 10-15 minutes
Cooking time: none required
Servings: 2
Difficulty: very easy
Recipe type: quick salad

Ingredients

a green salad
an avocado
salt (to taste)
a tablespoon of oil
a teaspoon of balsamic vinegar

Preparation method

1. Wash the green salad leaves under cold running water. Remove any parts that don’t seem fresh. Let them drain for a few minutes or gently pat them dry with a clean towel.

2. Peel the avocado, remove the pit, and slice the flesh lengthwise.

3. Tear the salad leaves into bite-sized pieces directly into a bowl.

4. Arrange the avocado slices over the salad, scattered so they are visible and can be easily served.

5. For the dressing, mix the oil with the balsamic vinegar and a little salt until the salt dissolves. No whisk is needed, a fork will do.

6. Pour the dressing over the salad and avocado just before serving.

Why I make the recipe often

It doesn’t take much time and doesn’t require complicated ingredients. It’s perfect when you want something light or as a side dish with another meal. The green salad with avocado stays fresh and has a pleasant taste from the simple dressing.

Tips and variations

Tips

If you have mature green salad, remove the core and tough leaves. To prevent the avocado from oxidizing, only slice it just before use.

Substitutions

If you don’t have balsamic vinegar, you can use another type of vinegar, but the final taste will be slightly different. The oil can be sunflower or olive, depending on what you prefer and what you have on hand.

Variations

You can add a little pepper or lemon juice to the dressing, but it’s not necessary for the basic recipe. If you want a heartier salad, you can include other leafy greens, but that changes the original recipe.

Serving ideas

It works well as a lunch salad, a quick dinner, or even as a side dish with a slice of fresh bread.

Frequently asked questions

1. What type of green salad should I use?

You can use any type of classic green salad with the freshest leaves. Tender leaves are more pleasant in texture.

2. Avocado oxidizes quickly, what can I do?

If you peel it and leave it exposed for too long, it changes color. Ideally, slice it just before adding it to the salad and quickly add the dressing.

3. If I don’t have balsamic vinegar, what can I substitute?

You can use apple cider vinegar or white vinegar, but the taste will be different. It’s not a problem if you don’t have balsamic, the salad will still be good.

4. Can the salad be made with other types of greens?

You can also try other leaves (young spinach, arugula), but for this recipe, I used only simple green salad.

5. Can the salad be made with something extra without ruining the taste?

If you want, you can add a splash of lemon juice or pepper. Otherwise, the recipe remains balanced as it is.

Nutritional values

Estimate for one serving:
Calories: approximately 190-220 kcal
Fats: 18-20g (from avocado and oil)
Carbohydrates: 7-10g
Proteins: 2-3g

The values are approximate. Avocado has healthy fats, and green salad provides fiber but not many calories.

Storage and reheating

The salad doesn’t keep well for long, especially after adding the dressing. If you want to prepare it in advance, keep the dressing separate and add it only when serving. Reheating is not recommended. The salad is best consumed immediately after preparation.