Magnesium-Rich Green Salad with Avocado and Almonds
A refreshing, nutrient-dense salad packed with magnesium-rich greens, creamy avocado, and crunchy almonds for a satisfying and anti-inflammatory meal. This mediterranean-inspired salads (anti-inflammatory, gluten-free) ready in about 10 minutes pairs (kale, spinach, arugula) mixed greens, ripe, sliced avocado, sliced almonds 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 4, 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 (kale, spinach, arugula) mixed greens
- 1, ripe, sliced avocado
- 1/4 cup, sliced almonds
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Place the 4 cups mixed greens (kale, spinach, arugula) in a large bowl and top with the 1 sliced avocado and 1/4 cup sliced almonds.
- Step 2: In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper until the dressing is emulsified and well combined.
- Step 3: Drizzle the dressing over the salad and toss gently with tongs or two forks until all the greens are evenly coated and the avocado is distributed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Magnesium-Rich Green Salad with Avocado and Almonds 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 Magnesium-Rich Green Salad with Avocado and Almonds?
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 ripe, sliced avocado from drying out.
Can I substitute ingredients in Magnesium-Rich Green Salad with Avocado and Almonds?
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 Magnesium-Rich Green Salad with Avocado and Almonds for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
Is Magnesium-Rich Green Salad with Avocado and Almonds gluten-free?
Yes — this recipe is tagged gluten-free, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
