Avocado Greens Salad
Mixed greens with avocado, cucumber and cherry tomatoes in a lemon-tahini dressing. This American-inspired salad recipe (anti-inflammatory), ready in about 10 minutes, pairs mixed greens, avocado, 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 250 calories and feeds 1, 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
- 2 cups (kale, spinach, arugula) mixed greens
- 1/2 ripe, diced avocado
- 1/2, thinly sliced cucumber
- 1/2 cup, halved cherry tomatoes
- 1 tablespoon (from 1/2 lemon) lemon juice
- 1 teaspoon tahini
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 2 cups mixed greens (kale, spinach, arugula), 1/2 cucumber (thinly sliced), and 1/2 cup cherry tomatoes (halved) with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper; toss gently until all ingredients are evenly coated.
- Step 2: Add 1/2 ripe avocado (diced) to the bowl and toss again using a fork until the avocado is evenly distributed without mashing.
- Step 3: In a small bowl, whisk together 1 tablespoon lemon juice and 1 teaspoon tahini until smooth and emulsified; drizzle over the salad and toss once more until all greens are lightly coated and glistening.
Frequently asked questions
How long does Avocado Greens Salad take to make?
Total time is about 10 minutes (10 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 Avocado Greens Salad?
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 greens from drying out.
Can I substitute ingredients in Avocado Greens Salad?
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 Avocado Greens Salad for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Avocado Greens Salad?
American 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
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
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