Green Salad with Avocado Salsa with a Minty Watercress Parsley Dressing
A simple green salad with avocado served with a refreshing dressing. I just love the added flavor of the mint, watercress, and parsley. A match made in heaven! Works without the egg too to keep things vegan!
Servings 2
Calories 382kcal
Ingredients
For the salsa
- 1 cup cherry tomato sliced (or 2 small tomatoes works too)
- 1 avocado cubed
- 1/4 cup spring onion chopped
- 1/4 cup fresh basil leaves chopped
- 1-2 tablespoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- 1/4 lime/lemon or to taste, juice only
- 3 cups salad greens of your choice
- 2 egg hard boiled
- black pepper to taste
- sea salt to taste
For the sauce
- 1/2 cup fresh mint leaves
- 1/2 cup fresh parsley
- 1/2-1 cup watercress
- 1-2 tablespoons extra-virgin olive oil
- 2 cloves garlic
- 2 tablespoons water
Instructions
- Bring water to a boil and cook eggs for 8-10 minutes. Cool under running water.
- Add salad greens to 2 plates. Top with avocado salsa, sauce, and hard boiled egg. You could also add some seeds or nuts if you like.