Mixed Green Salad with Avocado Dressing

  • 5 mins total
  • 5 mins prep
  • serves 2 cups

IntroductionSkip To The Recipe

Mixed green salad with avocado dressing

As summer is coming to an end, well at least in the Northern Hemisphere that is, I could not help myself but to prepare one more summer salad.

My Family is a bit tired of my usual vinaigrette. And seeing that I love vinegar, you can only imagine their faces when they bite into the crisp green lettuce….

The search for something new and exciting brought me to run across so many wonderful recipes where plain Greek Yogurt was used. An array of recipes floated upon my desk, and, of course, I got side tracked… The recipe I am sharing tonight, Mixed Green Salad with Avocado Dressing is a combination of two of our favorite ingredients: Avocado and Greek Yogurt. We could not get enough of it. Fresh, light and delicious.

The recipe yields close to 2 cups and it stores well in the refrigerator. Perfect with plain green salad alongside roasted chicken.

I do hope you will enjoy it as much as we did.

Giangi's Kitchen Signature


Nutrition Facts
Mixed Green Salad with Avocado Dressing
Amount Per Serving
Calories 622 Calories from Fat 468
% Daily Value*
Total Fat 52g 80%
Saturated Fat 9g 45%
Cholesterol 378mg 126%
Sodium 760mg 32%
Potassium 856mg 24%
Total Carbohydrates 15g 5%
Dietary Fiber 7g 28%
Sugars 5g
Protein 25g 50%
Vitamin A 38.6%
Vitamin C 38.4%
Calcium 19.3%
Iron 15.7%
* Percent Daily Values are based on a 2000 calorie diet.
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Mixed Green Salad with Avocado Dressing

  • 5 mins total
  • 5 mins prep
  • serves 2 cups


Original recipe yields 2 servings

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  • 4 hard boiled eggs
  • 4 paper thin cut radishes
  • shaved parmesan cheese
  • 1 cup plain Greek yogurt
  • 1 small, halved, pitter and hard shell removed avocado
  • 1 garlic clove
  • 1/2 cup washed and stem removed fresh parsley
  • 2 tablsepoons red wine vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon salt


  1. Clean the salad and place it in a large salad bowl.

  2. Combine yogurt, avocado, garlic, parsley, lime juice, red wine vinegar, olive oil and salt in a blender and process until smooth. Add more oil if need be.

  3. Mix the salad, radishes with the avocado dressing. Place a mound in a dish.

  4. Slice the hard boiled eggs and place them alongside the salad.

  5. Sprinkle the shaved Parmesan cheese in top of salad.


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