Green Avocado Salad
The dressing is the trick: ripe avocado blended with coriander, parsley, green onion, garlic, a little green chilli, olive oil and lemon turns a simple lettuce-cucumber salad into the bowl everyone fights over.
This green avocado salad brings together crisp fresh vegetables and a creamy dressing made by blending avocado with herbs, lemon and olive oil. The dressing stands in for ready-made ones, giving the salad a rich texture and fresh flavour without any dairy.
How to Prepare
Chop the lettuce and cucumber and place them in a large bowl.
In a blender, combine the coriander, parsley, green onion, garlic, green chilli, avocado, olive oil, lemon juice and salt.
Blend into a smooth, creamy green dressing — add a splash of water if it is too thick.
Pour the dressing over the lettuce and cucumber and toss until every leaf is coated.
Serve immediately while crisp and cold.
Dress the salad just before serving — the avocado dressing is at its brightest green and the lettuce at its crispest in the first few minutes.
Ingredient Swaps
The lettuce can be replaced with arugula or baby spinach for a different flavour. For a lighter dressing, add more water or lemon juice to thin the avocado. Cilantro can also be swapped for mint for those who prefer it.
Common Questions
How do I get a smooth avocado dressing?
Blend the ingredients well and add a splash of water if the dressing is thick until it turns smooth.
When do I add the dressing to the salad?
Add it just before serving so the vegetables stay crisp and do not wilt.
How do I keep the avocado from browning?
The lemon juice in the recipe helps slow the avocado's oxidation and keep its colour.
Can I tone down the garlic and chilli?
Yes, reduce the amount or leave out the chilli to taste.
Is the recipe suitable for vegetarians?
Yes, the dressing is creamy without dairy and relies on avocado and olive oil.
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