Pear and Avocado Salad

3 Reviews
100% would make this recipe again

A simple and easy to make salad, yet well presented.

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Ingredients

??? Boston lettuce ???
??? pears ???
??? avocados ???
??? extra virgin olive oil ???
??? lime juice, freshly squeezed ???
??? Dijon mustard ???
??? maple syrup ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? cayenne pepper [optional] ???
??? dried cranberries ???

Method

  1. Rinse and spin-dry the lettuce, then arrange the leaves on a plate.
  2. Peel the pear, discard the core then cut into thin slices. Peel the avocado, remove the stone, then cut into thin slices. Arrange the pear and avocado slices on top of the lettuce leaves.
  3. Add the oil, lime juice, mustard, and syrup to a small bowl, then season with salt and pepper. Add a pinch of cayenne pepper. Whisk well using a fork until the vinaigrette is emulsified. Pour it over the salad.
  4. Add the cranberries and serve immediately.

Nutrition Facts Table

per 1 serving (90 g)

Amount

% Daily Value

Calories

130

Fat

10 g

16 %

Saturated 1.4 g
+ Trans 0 g

7 %

Cholesterol

0 mg

Sodium

10 mg

0 %

Carbohydrate

10 g

3 %

Fibre

3 g

11 %

Sugars

6 g

Net Carbs

7 g

Protein

1 g

Vitamin A

12 %

Vitamin C

9 %

Calcium

2 %

Iron

4 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin K
Good source of  :
Folacin, Vitamin E
Source of  :
Fibre, Manganese, Pantothenic Acid, Vitamin A
Low  :
Saturated Fat, Sodium
Free  :
Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables 0
Fats 2
Other Foods 0
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

3 Reviews (3 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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