Photo: Iain Bagwell; Styling: Thom Driver
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

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Ratings & Reviews

Mom2agang's Review

February 24, 2013

Bobsrecipesfile's Review

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

Tiger50's Review

March 14, 2013

Arilya's Review

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!

Good, quick, and easy side

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.