Creamy Avocado Garden Salad

Ingredients:

For the Salad:

1 large ripe avocado, diced

1 cup cherry tomatoes, halved

1 cucumber, sliced (or diced if you prefer)

1/2 red onion, thinly sliced

1 cup mixed greens or baby spinach

1/2 cup shredded carrots

1/2 cup bell peppers (any color), diced

Optional: radishes, corn, or sliced olives for extra crunch and flavor

For the Creamy Dressing:

1/2 ripe avocad

3 tbsp plain Greek yogurt (or vegan alternative)

1 tbsp olive oil

1 tbsp lemon or lime juice

1 tsp Dijon mustard (optional, for a tangy kick)

1 small garlic clove, minced

Salt & pepper, to taste

1–2 tbsp water or milk (to thin the dressing as needed)

Instructions:

Make the Dressing:

In a small blender or food processor, combine the 1/2 avocado, Greek yogurt, olive oil, lemon/lime juice, mustard, garlic, salt, and pepper.

Blend until smooth and creamy. Add water or milk a little at a time to reach your desired consistency.

Assemble the Salad:

In a large bowl, toss together the chopped veggies, greens, and diced avocado.

Dress and Serve:

Drizzle the creamy avocado dressing over the salad just before serving and toss gently to coat everything evenly.

Optional Toppings:

Crumbled feta or goat cheese

Toasted nuts or seeds (sunflower, pumpkin, almonds)

Grilled chicken or chickpeas for extra protein