Recipe: Mixed Baby Greens and Avocado Salad

Mixed Baby Greens and Avocado Salad


  • 1 1⁄2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice, freshly squeezed
  • 4 tablespoons olive oil
  • 3⁄4 teaspoon kosher salt
  • 1⁄4 teaspoon ground pepper, freshly ground
  • 1 (8 ounce) bag mixed baby greens
  • 2 avocados, ripe and sliced into wedges
  • Parmesan cheese, shavings if desired (to garnish)


  1. Whisk together mustard, lemon juice, olive oil, salt & pepper to make a viniagrette.
  2. Pour about 3/4 of viniagrette into large bowl. Add baby greens mix and toss to combine. If serving family-style, add avocados and lightly toss to coat avocados.
  3. For individual servings: Place dressed greens onto plate, place 4–6 avocado wedges on greens. Sprinkle with ground black pepper & parmesan shavings, if desired.

(Picture credit: IGMEALS)

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Originally published at Toronto Lifestyle on May 12, 2015.