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.
4.8
26 Rating -
Rate
Vegdiet
50minstotal
50m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Spring Salad With Pickled Shallot & Avocado Recipe
- 0.08 Small shallot, thinly sliced and separated into rings
- 1/25 cup White wine vinegar
- 0.33 teaspoon Granulated sugar
- 0.08 pinch Salt plus teaspoon, divided
- 1/4 cup Snow peas, trimmed
- 0.33 tablespoon Dijon mustard
- 1/25 teaspoon Cracked black pepper
- 0.13 cup Grapeseed or canola oil
- 1.67 cup Baby romaine or butter lettuce leaves
- 0.67 Radishes, Thinly Sliced
- 0.17 Ripe avocado, sliced
- 1 tablespoon Sliced almonds, toasted
Nutrition
value
value
506
calories per serving
35 g Fat22 g Protein18 g Carbs42 g FiberOther
Current Totals
- Fat35g
- Protein22g
- Carbs18g
- Fiber42g
MacroNutrients
- Carbs18g
- Protein22g
- Fiber42g
Fats
- Fat35g
Vitamins & Minerals
- Calcium340mg
- Iron5mg
- Vitamin A193mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B34mg
- Vitamin B61mg
- Vitamin B9136mcg
- Vitamin B12< 1mcg
- Vitamin C73mg
- Vitamin E12mg
- Copper1mcg
- Magnesium240mg
- Manganese3mg
- Phosphorus390mg
- Selenium40mcg
- Zinc4mg
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
Recipe By EatingWell