Ginger-Lemon Avocado Salad with Sesame Seeds
A vibrant, anti-inflammatory salad featuring creamy avocado and zesty citrus dressing, perfect for energy-boosting meals. This Mediterranean-inspired salad recipe (anti-inflammatory, dairy-free), ready in about 15 minutes, pairs avocado, red cabbage, carrot 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
- 1 large avocado
- 1/2 cup thinly sliced red cabbage
- 1 medium, julienned carrot
- 1 tbsp grated fresh ginger
- 1, juiced lemon
- 2 tbsp extra virgin olive oil
- 1 tsp toasted sesame seeds
- 1/4 tsp sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Dice the avocado into 1/2-inch cubes and place in a medium bowl. Add the sliced red cabbage and julienned carrot, gently tossing to combine.
- Step 2: Whisk together the grated ginger, lemon juice, olive oil, and sea salt in a small bowl until emulsified, then pour over the salad and toss gently to coat all ingredients.
- Step 3: Transfer to a serving plate, sprinkle with toasted sesame seeds, and serve immediately to prevent avocado browning.
