Recipe: Savory Spring Avocado Salad

Published on 26. April, 2018

“I enjoy this salad nearly every day for lunch. It’s the perfect mix of crunchy and creamy textures. Plus, the combination of plant proteins and healthy fats keeps me satisfied until dinnertime. You can switch it up by adding more veggies or tossing it with balsamic vinegar instead of lemon juice.”

Serves 1–2 


1 cup spring greens (like arugula or baby kale), torn

1 medium carrot, peeled and grated

1/2 avocado, diced

1/4 cup walnuts, chopped

1/8 cup salted, roasted pumpkin or
sunflower seeds

2 oz hard, aged cheese, cut into bite-size pieces
(Gouda, Gruyere, or Manchego are my go-tos)

8 cherry tomatoes, halved

1/2 lemon, juiced

2 tbsp olive oil

1/2 tsp salt (I like Himalayan or Maldon)

1/4  tsp freshly ground black pepper


In a bowl, toss greens, carrot, avocado, walnuts, seeds, cheese, and cherry tomatoes. Top with lemon juice, oil, salt, and black pepper. Enjoy!

NUTRITIONAL INFO (For 2 servings) 522 calories per serving,
45 g fat (10 g saturated), 18 g carbs, 6 g fiber, 18 g protein, 487 mg sodium