Anti-Inflammatory Green Salad with Avocado
A vibrant salad featuring skin-clearing ingredients like avocado, cilantro, and lemon, designed to combat Whole30 skin breakouts. This mediterranean-inspired salads (anti-inflammatory) ready in about 12 minutes pairs mixed spring greens, medium, sliced avocado, thinly sliced cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups mixed spring greens
- 1 medium, sliced avocado
- 1/2, thinly sliced cucumber
- 1/4, julienned red bell pepper
- 2 tbsp, chopped fresh cilantro
- 1 tbsp lemon juice
- 1 tbsp olive oil
- pinch sea salt
Instructions
- Step 1: In a large bowl, combine 4 cups mixed spring greens, 1 medium sliced avocado, 1/2 thinly sliced cucumber, and 1/4 julienned red bell pepper. Toss gently until evenly distributed.
- Step 2: Whisk together 1 tbsp lemon juice, 1 tbsp olive oil, and a pinch of sea salt in a small bowl until emulsified. Drizzle over salad and toss again, ensuring every leaf is lightly coated without making it soggy.
- Step 3: Sprinkle 2 tbsp chopped fresh cilantro over the top just before serving to maximize freshness and anti-inflammatory benefits.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Anti-Inflammatory Green Salad with Avocado take to make?
Total time is about 12 minutes (12 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Anti-Inflammatory Green Salad with Avocado?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed spring greens from drying out.
Can I substitute ingredients in Anti-Inflammatory Green Salad with Avocado?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Anti-Inflammatory Green Salad with Avocado for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Anti-Inflammatory Green Salad with Avocado?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
