DIRECTIONS

Whisk together all dressing ingredients in a small bowl. Place greens, grapes, and onion in a large bowl. Drizzle with dressing and toss well to coat. Add avocado and toss again lightly. Sprinkle with pistachios.

Ingredients

Lemon Vinaigrette

1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
1 tablespoon honey
2 teaspoons spicy brown or stone ground mustard
1 garlic clove, minced
1/8 teaspoon each sea salt and pepper

Salad

10 cups mixed torn greens (endive, watercress, frisee, or butter lettuce)
1 1/2 cups halved Grapes from California
1/2 cup slivered red onion
1 large firm but ripe avocado, peeled, pitted, and diced
1/3 cup roasted salted pistachio kernels

DIRECTIONS

Whisk together all dressing ingredients in a small bowl. Place greens, grapes, and onion in a large bowl. Drizzle with dressing and toss well to coat. Add avocado and toss again lightly. Sprinkle with pistachios.

Notes

This is a Clean-eating recipe

This is a Dairy-free recipe

This is a Gluten-free recipe

This is a Healthy-fats recipe

This is a Vegetarian recipe

This recipe supports heart health

This recipe supports brain health

This recipe supports colon health

This recipe supports immune health

Servings

Makes 6 servings.

Nutritional Information

Nutritional analysis per serving: 230 Calories; Protein 4 g; Carbohydrate 19 g; Fat 17 g (67% Calories from Fat); Saturated Fat 2.5 g (10% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 130 mg; Fiber 5 g.