Avocado Salad
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This one is perfect for a quick lunch on a weekday, with the healthy, light ingredients good for keeping you alert in the afternoon.
Ingredients
- 2 teaspoon Hellmann's Real Mayonnaise
- 3 tablespoons balsamic vinegar
- 2 x 85 g bags watercress
- small handful coriander, chopped
- 3 spring onions, sliced
- 100 g cherry tomatoes, halved
- 2 red chillies, sliced
- 2 avocados, sliced
- 60 g feta cheese, crumbled
- 1 tablespoons pumpkin seeds, toasted
- 10 basil leaves, torn
Nutritional information
Amount per serving
Energy (kcal)
190kcal
Energy (kJ)
793kJ
Protein (g)
5.4g
Carbohydrate incl. fibre (g)
12.0g
Carbohydrate excl. fibre (g)
6.0g
Sugar (g)
4.1g
Fibre (g)
6.0g
Fat (g)
14.7g
Saturated fat (g)
3.9g
Unsaturated fat (g)
9.5g
Monounsaturated fat (g)
8.0g
Polyunsaturated fat (g)
1.5g
Trans fat (g)
0.0g
Cholesterol (mg)
13mg
Sodium (mg)
197mg
Salt (g)
0.49g
Vitamin A (IU)
2058IU
Vitamin C (mg)
36.9mg
Calcium (mg)
148mg
Iron (mg)
1.04mg
Potassium (mg)
633mg
Method
- 1 To create the wonderful tangy dressing, mix together Hellmann’s Real Mayonnaise and balsamic vinegar and set aside.
- 2 Combine the watercress, coriander, spring onion, cherry tomatoes and red chillies in a large bowl. Add the dressing and toss well. Place salad onto plates.
- 3 Top your plates equally with the sliced avocado, feta cheese, pumpkin seeds and basil leaves, then serve it up.
Try with tofu cheese and olive oil serve vegan guests.