Summer Salad with Avocado

Summer Salad with Avocado

Just a very simple salad in a honey-mustard-vinaigrette dressing, with avocado.

A very simple salad recipe – one of the abitmoreveg ones.

I know summer is over but it’s been such a lovely sunny September that I think a quick recipe for easy summer salad is called for. I call a mix of lettuce, mild onion and tomato in a vinaigrette dressing summer salad. This is just a summer salad with the addition of deliciously ripe avocado. My go-to vinaigrette dressing is a thick honey mustard dressing and which goes great with lettuce and avocado.

What’s in this salad that’s good for you? There’s avocado which is full of monounsaturated fat which is often called the good type as it can help lower blood cholesterol levels, there is also cos (romaine) lettuce which is a good source of vitamin A, potassium and has a decent amount of calcium, and the fresh raw tomato and spring onions give you vitamin C.

Ingredients for honey mustard vinaigrette
Honey Mustard Vinaigrette – All you need is a jar, some mustard flour, salt, pepper, vinegar, oil and honey. And don’t forget the wholegrain mustard!


how to make salad dressing
To make the dressing: put the ingredients in a jar, seal it, shake it – that’s all there is to it.


summer salad ingredients
Baby gem lettuce, tomato, spring onion, avocado and honey mustard vinaigrette

Simple Salad with Avocado


  • 2 baby cos lettuces
  • 1 ripe tomato
  • 3 spring onions
  • 1 ripe avocado
  • 3 dessertspoons honey mustard vinaigrette


  1. Chop the vegetables, discarding any of the inedible parts, and pour over the dressing. It can be easier to first toss the lettuce leaves in 1 tablespoon of the dressing, then gently toss the tomatoes, spring onions and avocado in 2 tablespoons of dressing and then combine the two in a salad bowl. This is just to avoid the avocado looking a little mashed.


To make the dressing simply add 1/2 teaspoon of English mustard flour, a good pinch of salt and coarsely ground black pepper, 3 dessertspoons of white wine vinegar, 9 dessertspoons sunflower oil, 1 teaspoon of runny honey (or brown sugar to make it vegan), 1 teaspoon of wholegrain mustard to a jar, put the lid on tightly and shake the jar until it is well blended.

A simple summer salad full of taste and goodness.


As a side salad for the tomato, mushroom & olive lasange.