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Avocado Salad

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.
  • 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)

188kcal

Energy (kJ)

788kJ

Protein (g)

5.4g

Carbohydrate incl. fibre (g)

12.3g

Carbohydrate excl. fibre (g)

6.2g

Sugar (g)

4.1g

Fibre (g)

6.1g

Fat (g)

14.4g

Saturated fat (g)

3.9g

Unsaturated fat (g)

9.6g

Monounsaturated fat (g)

8.1g

Polyunsaturated fat (g)

1.6g

Trans fat (g)

0.0g

Cholesterol (mg)

13mg

Sodium (mg)

197mg

Salt (g)

0.49g

Vitamin A (IU)

2059IU

Vitamin C (mg)

36.9mg

Calcium (mg)

149mg

Iron (mg)

1.07mg

Potassium (mg)

643mg

  • 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.