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–+ servings
A garden salad topped with sliced avocado.

Avocado Garden Salad

This garden-inspired salad brings together tender spring greens, crunchy shaved vegetables, briny olives, and buttery avocado with a drizzle of tangy balsamic dressing. Topped with hemp seeds and basil, it’s a nutrient-dense bowl that celebrates raw simplicity and flavor-forward eating.
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Prep Time 10 minutes
Total Time 0 minutes
Total Time 10 minutes
Course Salads + Bowls
Cuisine Mediterranean
Servings 1 person
Calories 536 kcal
Occasion Light Lunch
Collection Vegan Recipes

Equipment

  • Large Salad Bowl
  • Chef’s knife + cutting board
  • Vegetable peeler
  • Salad Spinner to ensure greens are perfectly dry, optional

Ingredients
  

The Garden Base

  • 2 cups Lettuce mixed greens or iceberg
  • 1 Carrots medium, shaved
  • ½ cup Cherry Tomatoes halved
  • ½ cup Cucumbers diced
  • ¼ Red Onion small, thinly sliced
  • ¼ cup Black Olives sliced

The Creamy & Crunch

  • 1 Avocado halved and pitted
  • 1 tbs Hemp seeds
  • 1 tbs Basil fresh, minced

The Dressing & Seasoning

  • 4 tbs Creamy Honey Balsamic Dressing to taste
  • 1 pinch Garlic salt to taste
  • 1 pinch Pepper to taste

Instructions
 

Chop and Toss the Base

  • Place the chopped spring mix, halved cherry tomatoes, and diced cucumbers into a large mixing bowl. Add the thinly sliced red onion and shaved carrots, tossing gently to ensure the heavier vegetables are distributed throughout the light greens rather than settling at the bottom.

Infuse with Aromatics

  • Scatter the minced basil and sliced black olives over the salad base. Adding the fresh basil at this stage allows its natural oils to perfume the vegetables before the dressing is even applied, creating a more cohesive flavor profile.

Prepare the Avocado

  • Score the halved and pitted avocado while still in its skin, then scoop out even chunks directly onto the salad. By adding the avocado just before dressing, you ensure the pieces remain firm and vibrant green rather than becoming mushy during the tossing process.

Season and Emulsify

  • Drizzle the creamy balsamic dressing over the bowl and sprinkle with the pinch of garlic salt and pepper. Toss one final time to coat everything in a light, glossy layer of dressing, then finish with a generous sprinkle of hemp seeds for added texture.

Notes

zesty and hearty corn bean tortilla bowl. The perfect match of zest, health, and warmth. All made in under fifteen minutes./caption]

Nutrition

Serving: 1bowlCalories: 536kcalCarbohydrates: 37gProtein: 13gFat: 42gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 24gSodium: 647mgPotassium: 1688mgFiber: 20gSugar: 11gVitamin A: 11936IUVitamin C: 49mgCalcium: 136mgIron: 5mgNet Carbohydrates: 17g
Keyword anti-inflammatory bowl, Easy vegan salad, garden greens, Healthy avocado salad with hemp seeds, quick plant-based lunch ideas
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