Avocado Garden Salad

By Fruits & Veggies - More Matters
This beautiful salad is easy to fix, delicious and impressive to serve.

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  • Prep Time: 20 minutes or less


Serves: 6
Cups of Fruits & Vegetables per Serving: 2
Think Variety; Think Color: Red, Yellow/Orange, Green


  • 6 cups mixed salad greens
  • 3 medium ripe tomatoes, cut into 3/4-inch cubes
  • 5 green onions, chopped
  • 1 small cucumber, partially peeled and cut into 3/4-inch cubes
  • 3 Tbsp. lemon juice, divided
  • 1/3 tsp. garlic powder
  • 1 tsp. of coarsely ground black pepper
  • 1/2 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.

Nutritional Information

  • Calories:    81
  • Carbohydrates:    10g
  • Total Fat:    4.8g
  • Cholesterol:    0mg
  • Saturated Fat:   0.7g
  • Dietary Fiber:    5g
  • % of Calories from Fat:    47%
  • Sodium:    216 mg
  • Protein:    3g
  • Recipe 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.



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