Vegetable Avocado Salad with Paprika Dressing Recipe


Preparation Time10 MinDifficulty LevelEasy
Health IndexAverageServings12
Main IngredientInterest Group


For paprika mayonnaise dressing
 Smoked paprika2 Tablespoon
 Mayonnaise1⁄4 Cup (4 tbs)
 Dijon mustard2 Tablespoon
 Sherry vinegar2 Tablespoon
 Lemon juice2 Tablespoon (of 2 grilled lemons)
 Extra virgin olive oil3 Tablespoon
For salad
 Onions4 Medium, thinly sliced
 Cider vinegar1⁄2 Cup (8 tbs) (adjust quantity as needed)
 Carrots3 , thinly sliced
 Radishes3 Bunch (300 gm), sliced
 Cucumbers4 , peeled and cut into 2 inch pieces
 Lemon juice1 Teaspoon

Nutrition Facts

Serving size

Calories 205 Calories from Fat 136

% Daily Value*

Total Fat 16 g23.9%

Saturated Fat 1.8 g9%

Trans Fat 0 g

Cholesterol 3.3 mg

Sodium 50.1 mg2.1%

Total Carbohydrates 16 g5.3%

Dietary Fiber 5.9 g23.6%

Sugars 5.4 g

Protein 3 g5.3%

Vitamin A 53.6% Vitamin C 29.5%

Calcium 4.2% Iron 4%

*Based on a 2000 Calorie diet


Making the Paprika Mayonnaise Dressing :
1. In a bowl whisk together the mayonnaise, mustard, sherry vinegar and lemon juice and then whisk in the olive oil.
2. Season with salt and a generous amount of pepper and mix smoked paprika.

Making the Salad:
3. Over onions pour boiling water and let it stand for 5 minutes.
4. Drain, cover with vinegar, season with salt and pepper and chill for several hours.
5. In ice water crisp carrots, radishes and cucumbers.
6. Peel and slice avocados and dip into lemon juice.
7. Cover large platter with salad greens just before serving.
8. Draining vegetables and avocado arrange on greens.

9. Serve with Paprika Mayonnaise Dressing.