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

1 Boston lettuce 200 g
1 pears 150 g
1 avocados 170 g
3 tbsp extra virgin olive oil 45 mL
2 tbsp lime juice, freshly squeezed 1 lime
1/2 tsp Dijon mustard 3 g
1 tsp maple syrup 5 mL
1/2 tsp salt [optional] 2 g
ground pepper to taste [optional]
1 pinch cayenne pepper [optional] 0.1 g
3 tbsp dried cranberries 24 g

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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  • 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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