Healthy recipes: Avocado Goddess Crunch Salad

Avocado Goddess Crunch Salad
Avocado Goddess Crunch Salad

 Avocado Goddess Crunch Salad

Serves 6

This salad can be a stand-alone meal, or an accompani­ment to poached, grilled or roasted wild salmon. If you don’t like the anise flavour of tarragon, substitute basil, coriander, dill or marjoram. Substitute white or cham­pagne vinegar for the tarragon vinegar if you like.




  • 2 tablespoons flaxseed oil
  • 2 large ripe avocados
  • 1 cup nonfat yogurt
  • 1 medium shallot
  • 2 tablespoons flat-leaf parsley
  • 1 tablespoon chopped fresh tarragon, optional
  • 3 tablespoons tarragon vinegar, or more
  • Salt and pepper
  • 1 tablespoon Worcestershire sauce, optional



  • 1 medium red onion
  • 1 medium green pepper
  • 1 medium orange pepper
  • 1 medium red pepper
  • 2 medium endive
  • 1 large cucumber
  • 1 medium jicama or waterchestnut
  • 1 medium yellow squash or courgette
  • 1/3 cup sunflower seeds, roasted


How to make the “Avocado Goddess Crunch Salad”:

Combine all the dressing ingredients in a food processor or blender and blend until smooth. Add more vinegar if nec­essary to thin. Cut the onion into quarters and thinly slice. Soak the slices in ice-cold water for about 10 minutes. Drain and place in a salad bowl. Cut the peppers into 1/4-inch strips. Slice the endive into 1/4-inch slices on the diagonal, to get longer slices. Cut the remaining vegetables into julienne strips, about 1/4 inch by 2 inches – similar in size to the pepper strips. Toss the vegetables in the salad bowl with just enough dressing to coat. Garnish with a small dollop of dressing and top with sunflower seeds.





7 g


19.4 g


< 1 g

Total fat

18 g

Saturated fat

2.4 g

Monounsaturated fat

8 g

Polyunsaturated fat

6.5 g

Omega-6 linoleic acid

3.5 g

Omega-3 linoleic acid

0.1 g


72 mg


940 mg


6.6 g




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