Spring Salad With Pickled Shallot & Avocado Recipe
Recipe By EatingWell
Quick-pickling the shallot tames its sharpness while preserving its crunch. Instead of pouring the pickling liquid down the drain, we use it to make a flavorful vinaigrette for this spring salad.
Ingredients For Spring Salad With Pickled Shallot & Avocado Recipe
0.5 Small shallot, thinly sliced and separated into rings
0.25 cup White wine vinegar
2 teaspoon Granulated sugar
0.5 pinch Salt plus teaspoon, divided
1.5 cup Snow peas, trimmed
2 tablespoon Dijon mustard
0.25 teaspoon Cracked black pepper
0.75 cup Grapeseed or canola oil
10 cup Baby romaine or butter lettuce leaves
4 Radishes, Thinly Sliced
1 Ripe avocado, sliced
6 tablespoon Sliced almonds, toasted
Nutrition value
506
calories per serving
35 g Fat22 g Protein18 g Carbs42 g FiberOther
Current Totals
35 g Fat
22 g Protein
18 g Carbs
42 g Fiber
MacroNutrients
Carbs
18 g
Protein
22 g
Fiber
42 g
Fats
Fat
35 g
Vitamins & Minerals
Calcium
340 mg
Iron
5 mg
Vitamin A
193 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
1 mg
Vitamin B9
136 mcg
Vitamin B12
0 mcg
Vitamin C
73 mg
Vitamin E
12 mg
Copper
1 mcg
Magnesium
240 mg
Manganese
3 mg
Phosphorus
390 mg
Selenium
40 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
