Avocado Spring Salad with Lemony Dill Dressing


Well, “hello” awesome spring salad. In the last month, I made you at least 10 times. Because you are so awesome!

3 rules for making this salad OSOOOOOOOOM:

1. Use any veggies you like => see rule #2

2. Never-ever-ever skip the romaine lettuce & avocado => see rule #3

3. Garlic + dill = a match made in heaven

Really, it’s creamy, crunchy and fast. This salad is festive enough for any celebration/occasion. Or just for lunch/dinner. Once you combine veggies and the lemony dill dressing, avocado makes the salad extra creamy and filling. Hello, it’s avocado => healthy fats.

Vegetarian, vegan, gluten free. Well, you know the scoop.


1 romaine lettuce heart, coarsely chopped
1/2 long English cucumber, chopped in quarters
1 – 2 tomatoes, chopped in quarters
1 large bell pepper, sliced
2 avocados, diced
3 tbsp olive oil, extra virgin
1/2 lemon, juice of
1 tiny garlic clove
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp dill, finely chopped


Combine Salad ingredients in a large bowl.
Add Dressing ingredients, except dill, to blender/small food processor and process until smooth. Add dill and stir. Pour over salad and mix enough to combine.

Storage Instructions: Refrigerate dressing covered for up to 5 days.

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