Avocado crunch salad recipe

138 ratings Rate
  • Serves 8
  • 20 mins to prepare
  • 205 calories / serving
  • Healthy
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For the dressing, mix the crushed garlic, buttermilk and mayonnaise until smooth. Stir in the chives and season to taste, adding a little lemon juice if you like. The dressing can be made up to two days ahead and chilled - just give it a quick whisk before using.

To serve, halve, stone, peel and slice the avocados and toss with lemon juice to prevent browning. Cut the iceberg or little gem lettuce into thin wedges. Scatter the lettuce, other salad leaves and avocado over a large serving dish. Drizzle with some dressing and serve the rest in a jug on the side.

  • Ingredients

  • For the dressing

  • 1 small garlic clove, crushed
  • 200ml (7fl oz) buttermilk
  • 3tbsp mayonnaise
  • bunch chives, snipped
  • 1 lemon, juiced
  • For the salad

  • 4 ripe avocados
  • 1 lemon, juiced
  • 1 iceberg lettuce (or about 4 little gems), chilled
  • 100g mixed rocket, spinach and watercress
  • Energy 845kj 205kcal 10%
  • Fat 19g 27%
  • Saturates 4g 19%
  • Sugars 2g 2%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 3.2g Protein 2.9g Fibre 3.8g


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