As the heat of summer approaches it is nice to have some simple go-to meals that satisfy our nutritional needs that at the same time taste great. I consider my Avocado Walnut Summer Salad to be just such a thing.
I lived in London some years ago on a one-year assignment with Reuters. I stumbled across the basis of this salad there. Several restaurants that I frequented served a salad consisting of a half avocado, pitted, and filled with salad dressing. That’s it. It tasted delicious and I ordered it often.
I alluded to this salad when I wrote up the benefits of avocados back in February.
A good friend of mine has since added the excellent element of an ounce of chopped walnuts to the mix. You can read more about the nutritional benefits of walnuts in the previous post.
To make this salad, remove the pit of a ripe avocado, clean out the meat, slice up and place in a salad bowl, drop in an ounce of chopped walnuts and cover with salad dressing. Voila! Instant delicious summer salad.
The walnuts contribute:
Fat 18.5 grams
Saturated fat 1.7 g
Sodium 1 mg
Fiber 1.9 grams
Protein 4.3 grams
The avocado yields:
Fat 15 grams
Saturated fat 2.1 g
Sodium 7 mg
Fiber 7 grams
Protein 2 grams
I consider this to be a really good high energy salad with all that fat. Remember, fat, per se, is not bad, but there are bad fats. The fats in walnuts and avocados are not bad fats. There is also nearly nine grams of fiber in this which comes to about a quarter of a day’s needs. Many people have a hard time consuming the 40 grams of fiber necessary each day for good health. If this has piqued your appetite for more info on good fats, check out Why should I try coconut oil? It might open your mind as well as your arteries.
I didn’t include the salad dressing because that will vary with the person making the salad. I use two tablespoons of the light stuff that comes to around 20 calories per tablespoon.
Let me know what you think of this.