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Photo of Veggie-Packed Salad with Almonds & Avocado by WW

Veggie-Packed Salad with Almonds & Avocado

3
Points®
Total Time
20 min
Prep
20 min
Serves
8
Difficulty
Easy
Avocado and toasted almonds enrich this leafy salad, which is chock full of crunchy vegetables—cucumber, celery, carrot, and bell pepper. We love the flavor of toasted nuts, and you can find pre-toasted sliced almonds at some grocery stores. Shaving the carrot into ribbons makes for not only a beautiful presentation but easier-to-fork bites.

Ingredients

Extra virgin olive oil

2 Tbsp

White wine vinegar

2 Tbsp

Light mayonnaise

2 Tbsp

Dijon mustard

1 tsp

Kosher salt

½ tsp

Italian seasoning

½ tsp

Mesclun

5 oz, or spring greens mix

Cucumber

1 cup(s), cut into thin half moons

Celery

½ cup(s), chopped, thinly sliced

Scallions

½ cup(s), chopped, thinly sliced

Carrots

1 medium, cut into ribbons with a vegetable peeler

Orange bell pepper

1 medium, cut into thin strips

Avocado

1 item(s), peeled, pitted, and diced

Sliced almonds

½ cup(s), toasted

Instructions

  1. In a small jar, combine the oil, vinegar, mayonnaise, mustard, salt, and Italian seasoning; close the jar and shake it vigorously until the dressing emulsifies.
  2. In a large bowl, toss together the mesclun, cucumber, celery, scallions, carrot, bell pepper, and avocado. Top with the almonds. Drizzle with the dressing just before serving.
  3. Serving size: about 1 1/3 cups

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