Tangy Lemon Pepper Avocado Salad


Hi everyone! Lately I’ve been craving salads and fresh greens but couldn’t get the taste of one right. You know how there’s that one flavor your want but sometimes it just doesn’t quite reach expectations? Well one night I found the secret ingredient which really gave my salad a kick, and so I thought I’d share the recipe with you guys. OMG this salad will BLOW your minds. It’s tangy, crisp, and super filling. Ready?


  • Greens ( I used mixed greens from Costcos that included spinach, lettuce, and arugula.)
  • 1-2 carrots ( Depends on your serving size)
  • One lemon
  • Pepper
  • One avocado
  • Balsamic Vinegar (Any other vinegar is okay as well)
  • Soy sauce
  • Olive oil
  • A grater

For the scrambled egg ( optional)

  • 1-2 eggs
  • one scallion
  • pepper
  • leftover carrot

So first, prepare the salad. Wash whatever greens you plan on using in your salad and place them in a bowl. I recommend a big one with lots of room to mix once you have your dressing and toppings in. Then I’m going to take my avocado and slice it into chunks. I’m obsessed with avocado so I loaded on heaps, but If you’re not a big fan then replace with what ever you like. After the avocado is on top of the greens, grate your carrot. Make sure to use a big grater that will produce bigger carrot chunks. I recommend a grater like this:

Next is the part that will make the difference! Take a lemon and a smaller grater and grate a bit of zest. If you want it really lemon-y, then grate more. After zest, slice the lemon in half and squeeze about one tablespoon of lemon juice. That will give it some tangy-ness, but not too much as the dressing will involve vinegar as well. Lastly, sprinkle with some pepper and drizzle with olive oil.

For the dressing I’m making a really simple Asian sauce. I’m taking balsamic vinegar and soy sauce and making a ratio of 2:1 of vinegar to soy sauce. Then I’m going to add in a tablespoon on olive oil. I squeezed in a tiny bit of lemon juice as well and some pepper powder.

If you’d like to get fancier and turn the salad into a more savory one, go ahead and add some toppings like ham, shredded meat, or toppings I didn’t use such as baby tomatoes or cheese. Because of the leftover ingredients, I decided to scramble an egg. In a bowl I’m combining one egg, chopped scallions, and the leftover grated carrot. Sprinkle with salt and pepper.
I’m using medium heat and greased the pan slightly with olive oil. 

 And you’re done! This salad is the perfect combination of tangy, crunchy, and creamy. I ate this with some mantou ( steamed buns), but baguettes or bread would compliment it deliciously.

I hope you guys try this recipe! If you do, tweet me a pic!


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