Heart-Healthy Creamy Avocado Garden Salad
Elevate your salad game with this vibrant and nutritious Heart-Healthy Creamy Avocado Garden Salad, a perfect balance of fresh flavors and creamy delight. Packed with a colorful array of mixed greens, cherry tomatoes, cucumbers, carrots, red bell peppers, and red onion, this salad bursts with garden-fresh goodness. The star of the dish is the creamy avocado dressing, a luscious blend of ripe avocado, Greek yogurt, fresh lime juice, olive oil, and aromatic garlic, bringing heart-healthy fats and irresistible zest to every bite. Finished with a sprinkle of cilantro for added freshness, this easy-to-make salad comes together in just 15 minutes, making it a go-to for light lunches, side dishes, or healthy meal prep. Discover a guilt-free indulgence that’s as satisfying as it is nourishing! Keywords: heart-healthy salad, avocado dressing, garden-fresh vegetables, easy salad recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups mixed salad greens
- 1 medium ripe avocado
- 1 cup cherry tomatoes
- 1 medium cucumber
- 1 medium red bell pepper
- 1 large carrot
- 0.25 medium red onion
- 0.25 cup cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 2 tablespoons Greek yogurt
- 1 small garlic clove
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing the vegetables. Rinse the salad greens under cold water and dry them using a salad spinner or clean kitchen towel. Place them in a large salad bowl.
Slice the cherry tomatoes in half. Peel and slice the cucumber into thin rounds. Cut the red bell pepper into thin strips. Peel the carrot and use a grater or peeler to create long, thin strips. Thinly slice the red onion. Add all these prepared vegetables to the salad bowl with the greens.
Chop the cilantro finely and set aside.
To make the creamy avocado dressing, cut the avocado in half, remove the pit, and scoop the flesh into a blender or food processor.
Add the fresh lime juice, olive oil, Greek yogurt, garlic (minced), salt, and black pepper to the blender with the avocado.
Blend the dressing ingredients until smooth and creamy. If the dressing is too thick, add a small amount of water, a teaspoon at a time, to reach the desired consistency, blending between each addition.
Pour the creamy avocado dressing over the salad and toss gently to combine and coat all the ingredients with the dressing.
Sprinkle the chopped cilantro over the top of the salad for garnish.
Serve immediately or chill in the refrigerator for 10-15 minutes to let the flavors meld together before serving.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 1325 mg | 58% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 18.3 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 2329 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
