Servings: 4
Estimated Calories: 350 calories per serving
Ingredients:
- 8 cups mixed greens (such as baby spinach, arugula, and romaine lettuce)
- 1 cup chopped walnuts
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup tahini
- 1/4 cup lemon juice (about 2 lemons)
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
- Water, as needed to thin the dressing
Instructions:
- In a large salad bowl, combine the mixed greens, chopped walnuts, diced avocado, and cherry tomatoes.
- To make the lemon-tahini dressing, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl. If the dressing is too thick, add water a tablespoon at a time, whisking well, until you reach your desired consistency.
- Drizzle the lemon-tahini dressing over the salad and toss gently to combine. Ensure all ingredients are evenly coated with the dressing.
- Divide the salad among four plates and serve immediately.
This Walnut and Avocado Salad is a light, refreshing, and nutrient-dense dish that provides a healthy dose of omega-3 fatty acids. Walnuts are a rich source of alpha-linolenic acid (ALA), an essential omega-3 fatty acid, while avocados offer additional healthy fats, fiber, and vitamins. Omega-3 fatty acids are crucial for brain health, cognitive function, and reducing inflammation. By enjoying this delicious salad, you’re not only nourishing your body but also supporting your brain health with every bite.
