Mixed Baby Greens and Avocado with Lemon Dijon Vinaigrette Dressing

I remember the first time I made this salad. It was a sweltering summer evening, and I was desperately trying to come up with something light and refreshing to serve alongside grilled salmon. I rifled through my fridge, spotting a bag of baby greens, a few perfectly ripe avocados, and a lemon begging to be juiced. The result was a symphony of bright, tangy, and creamy flavors that instantly transported me to a sun-drenched Italian courtyard. Even now, the vibrant green and yellow hues of this salad evoke memories of laughter, good company, and the pure joy of simple, delicious food.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 4-6
• Yield: 4-6 servings
• Dietary Type: Gluten-Free

Ingredients

For the Dressing:

• 1 1/2 tablespoons Dijon mustard
• 2 tablespoons lemon juice, freshly squeezed
• 4 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground pepper, freshly ground

For the Salad:

• 1 (8 ounce) bag mixed baby greens
• 2 avocados, ripe and sliced into wedges
• Parmesan cheese shavings, if desired (to garnish)

Equipment Needed

• Whisk
• Large bowl
• Serving plates (optional)

Instructions

1. Prepare the vinaigrette: In a small bowl, whisk together the Dijon mustard, freshly squeezed lemon juice, olive oil, kosher salt, and freshly ground pepper. Whisk until the dressing is emulsified and smooth.

2. Dress the greens: In a large bowl, pour about 3/4 of the vinaigrette over the mixed baby greens. Toss gently to combine, ensuring the greens are evenly coated. Be careful not to overdress, as this can make the salad soggy.

3. Assemble the salad: If serving family-style, add the avocado wedges to the bowl with the dressed greens and lightly toss to coat the avocados.

4. Serve: For individual servings, place a portion of the dressed greens onto each plate. Arrange 4-6 avocado wedges artfully on top of the greens.

5. Garnish: Sprinkle with additional freshly ground black pepper and parmesan cheese shavings, if desired.

6. Serve with extra dressing: Serve the remaining vinaigrette on the side for those who prefer a more heavily dressed salad.

Expert Tips & Tricks

• Freshness is key: Use the freshest possible ingredients for the best flavor. Ripe, but not overripe, avocados are essential.
• Emulsify the dressing: Take your time when whisking the vinaigrette to ensure it is properly emulsified. This will prevent it from separating.
• Don’t overdress: Add the vinaigrette gradually, tossing as you go, to avoid a soggy salad.
• Avocado prep: To prevent the avocado from browning, brush it with a little lemon juice after slicing.
• Make ahead: The vinaigrette can be made ahead of time and stored in the refrigerator for up to a week. Bring to room temperature before using.
• Spice it up: Add a pinch of red pepper flakes to the vinaigrette for a touch of heat.
• Herb infusion: Infuse the olive oil with fresh herbs like thyme or rosemary for added depth of flavor. Gently heat the oil with the herbs over low heat, then let it cool before using.

Serving & Storage Suggestions

This salad is best served immediately after assembling to prevent the greens from wilting and the avocados from browning. If you have leftovers, store the dressed greens and avocado separately in airtight containers in the refrigerator. The dressed greens will last for about a day, while the avocado is best consumed within a few hours to prevent discoloration. The vinaigrette can be stored in an airtight container in the refrigerator for up to a week. This salad is delicious on its own as a light lunch or side dish. It also pairs well with grilled chicken, fish, or shrimp.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	285.9 kcal	N/A
Calories from Fat	256 g	90%
Total Fat	28.5 g	43%
Saturated Fat	4 g	20%
Cholesterol	0 mg	0%
Sodium	398.3 mg	16%
Total Carbohydrate	9.5 g	3%
Dietary Fiber	7 g	27%
Sugars	0.9 g	3%
Protein	2.3 g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Add Protein: Grilled chicken, shrimp, or chickpeas make a great addition for a more substantial meal.
• Cheese Variations: Instead of Parmesan, try crumbled goat cheese, feta cheese, or blue cheese.
• Nutty Crunch: Add toasted walnuts, pecans, or almonds for added texture and flavor.
• Berry Boost: Fresh berries like strawberries, blueberries, or raspberries add a touch of sweetness.
• Vegan Option: Omit the parmesan cheese or use a vegan parmesan alternative.
• Greens Swap: Arugula or spinach can be used in place of or in addition to the mixed baby greens.
• Vinegar Variation: If you don’t have lemons, white wine vinegar or apple cider vinegar can be used in the vinaigrette.

FAQs (Frequently Asked Questions)

Q: Can I make the vinaigrette ahead of time?

A: Yes, the vinaigrette can be made up to a week in advance and stored in an airtight container in the refrigerator. Be sure to bring it to room temperature and whisk it again before using.

Q: How do I keep the avocado from browning?

A: Brush the avocado slices with a little lemon juice to help prevent browning. You can also store cut avocado in an airtight container with a piece of onion to help slow down oxidation.

Q: Can I use dried herbs instead of fresh?

A: While fresh herbs are preferred for their brighter flavor, you can use dried herbs in a pinch. Use about 1/3 the amount of dried herbs as you would fresh herbs.

Q: Is this salad suitable for vegans?

A: The salad is easily made vegan by omitting the parmesan cheese or using a vegan parmesan alternative.

Q: Can I add other vegetables to the salad?

A: Absolutely! Cucumber, bell peppers, cherry tomatoes, or red onion would all be delicious additions to this salad.

Final Thoughts

This Mixed Baby Greens and Avocado Salad with Lemon Dijon Vinaigrette is more than just a salad; it’s a celebration of fresh, vibrant flavors. It’s the kind of dish that can brighten up any meal and leave you feeling nourished and satisfied. So, go ahead and gather your ingredients, whisk together that tangy vinaigrette, and experience the joy of creating something truly delicious. Don’t be afraid to experiment with variations and make it your own. And most importantly, share it with the people you love. Bon appétit!