Green Power Salad
Mixed leafy greens tossed with avocado, walnuts and thinly sliced radishes in an apple-cider-vinegar and olive-oil dressing. This Mediterranean-inspired Whole30 recipe, ready in about 10 minutes, pairs mixed leafy greens, avocado, walnuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 leafy greens
- 1/2, sliced avocado
- 1/4 cup, chopped walnuts
- 1/4 cup, thinly sliced radishes
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1/4 tsp sea salt
- 1/8 tsp black pepper
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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: In a large bowl, combine 2 cups mixed leafy greens (kale, spinach, arugula), 1/2 avocado (sliced), 1/4 cup chopped walnuts, and 1/4 cup sliced radishes. Toss gently until evenly distributed.
- Step 2: In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp apple cider vinegar, 1/4 tsp sea salt, and 1/8 tsp black pepper until emulsified and slightly thickened.
- Step 3: Drizzle the dressing over the salad and toss until all ingredients are lightly coated, ensuring the greens are moist but not soggy and the radishes remain crisp.
