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Avocado Garden Salad 

This beautiful salad is easy to fix, delicious and impressive to serve.

This is one of our own Fruits & Veggies—More Matters® recipes. It meets the Centers for Disease Control and Prevention’s strict nutrition guidelines as a healthy recipe.

Category: Salads

Think Variety; Think Color: Red Yellow/Orange Green

Preparation time: 20 minutes or less

Serves: 6

Cups of Fruits and Vegetables per Serving: 2


  • 6 cups mixed salad greens
  • 3 medium ripe tomatoes, cut into ¾-inch cubes
  • 5 green onions, chopped
  • 1 small cucumber, partially peeled and cut into ¾-inch cubes
  • 3 Tbsp. lemon juice, divided
  • 1/3 tsp. garlic powder
  • 1 tsp. of coarsely ground black pepper
  • ½ tsp. salt
  • 1 large ripe California avocado, peeled

Thoroughly mix bite-sized salad greens, tomatoes, onions, and cucumber in a large serving bowl. Toss with 2 tablespoons lemon juice, garlic powder, black pepper and salt. Peel and cut avocado in half. Remove pit and slice into thin wedges, about 1/8-inch thick. Arrange slices on top of salad like a starburst. Brush remaining lemon juice and serve immediately.


Each serving provides: An excellent source of vitamin A, vitamin C and folate, and a good source of potassium and fiber.

Credit: Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control & Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.

Nutritional Information per Serving
Calories: 81 Carbohydrates: 10g
Total Fat: 4.8g Cholesterol: 0mg
Saturated Fat: 0.7g Dietary Fiber: 5g
% of Calories from Fat: 47% Sodium: 216mg
Protein: 3g  



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