It is very important to include green salads in ones diet. This ensures that a certain amount of raw vegetables are eaten by the individual, thus keeping the nutrients intact. A salad adds a certain amount of freshness to any meal. It is filling,and when eaten before we start the meals helps us control our portion of oily or carbohydrate laden foods. Here is a simple recipe for a green salad that also includes avocado for added taste and texture.
Avocado Green Salad:
1 ripe avocado
1 red onion
1/2 bell pepper (red or yellow)
1/2 cup red kidney beans or edamame beans (cooked)
1 tomato fully ripe and firm
1 head iceberg lettuce
a few sprigs of coriander leaves
1/2 tsp honey
1 tbsp extra virgin olive oil
1/2 lemon (for rind and juice)
1/2 fresh red chili
salt and pepper as per individual taste
Make the dressing as follows:
1. De-seed the red chili and chop it finely.
2. In a bowl grate the rind of the lemon and squeeze out the juice.
3. Add the chopped chili, olive oil, honey and the seasonings.
4. Mix well and refrigerate.
For the Salad:
Scoop out the pup from the avocado and roughly chop it. Similarly chop the onion, bell pepper and tomato. Mix it in a bowl, add in the beans. Mix well and toss in the chilled dressing. Refrigerate again. Just before serving add the lettuce leaves torn with hands and the coriander leaves. Lightly mix again and serve chilled.
Eat within half an hour of preparing for maximum flavor. This salad is extremely healthy as well as filling. This is a recipe for 2-3 servings. A cooling summer that goes great with barbecues. The salad uses olive oil so it is heart healthy too. A good and tasty gluten free salad option for vegetarians as well as vegans.