Avocado, walnut and crispy leaf salad recipe

  • Serves 4
  • 5mins to prepare
  • 400 calories / serving
Add this recipe to your binder.

Thoroughly combine the olive oil, vinegars, mustard, sugar and seasoning (try shaking in a lidded clean jam jar). Break the walnut halves into 2 pieces each, and halve, stone and peel the avocados. Slice each avocado half into thin diagonal slices then halve crossways. 

Toss the leaves with half the dressing then divide the leaves between four serving plates. Arrange the avocado slices and nuts over the salad leaves and drizzle over the remaining dressing. Sprinkle the croutons on and serve immediately.

See more Salad recipes

  • Ingredients

  • 50ml extra virgin olive oil
  • 10ml red wine vinegar
  • 5ml balsamic vinegar
  • 1tsp French mustard
  • 1 tsp soft brown sugar
  • 50g shelled walnut halves
  • 2 medium ripe avocados
  • 1 x 120g bag crispy salad leaves
  • 40g Tesco olive oil and sea salt croutons
  • salt, to taste
  • pepper, to taste
  • Energy 1650kj 400kcal 20%
  • Fat 37g 53%
  • Saturates 6g 32%
  • Sugars 3g 3%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 10g Protein 4.8g Fibre 4.9g


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.