Photo: Iain Bagwell; Styling: Thom Driver
Yield
4 servings (serving size: about 1 3/4 cups)

How to Make It

Combine olive oil, lemon juice, Dijon mustard, black pepper, and salt in a large bowl, stirring well with a whisk. Add salad greens; toss to coat. Top with avocado.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Good, quick, and easy side

Arilya
April 02, 2015
We make this often.  It is easy to change it up by using various veggies depending on what you have on hand.

Tiger50's Review

Bobsrecipesfile
March 14, 2013
N/A

Mom2agang's Review

Tiger50
February 24, 2013
N/A

Bobsrecipesfile's Review

Mom2agang
October 18, 2012
Very good, I served it with Chile-Rubbed Flat-Iron Steak and a whole wheat tortilla. I'll do this again.

Arilya's Review

daneanp
September 16, 2011
This salad is simple and fresh, but dynamic with the lemon and mustard. I've had it twice now, and it pairs perfectly with a nice steak sprinkled with a little salt, pepper, and garlic powder. This combo makes for a super-quick meal on nights when I don't feel like devoting too much time to cooking. The second time, I also served sweet potato fries drizzled with olive oil and dusted with cumin, garlic powder, salt, and ground red pepper and broiled for 10 minutes. Yum!