Avo on greens with mustard vinaigrette

Basic green veggies with creamy avo and an interesting cheese makes a visually appealing salad. Drizzle with a tangy salad dressing to complement all these flavours for a beautiful summer side dish.

Serves 6


Mustard vinaigrette
  • 30 ml (2 tbsp) Westfalia Plain Avocado oil
  • 30 ml (2 tbsp) Westfalia Lemon-Flavoured Avocado Oil
  • 10 ml (2 tsp) wholegrain mustard
  • 30 ml (2 tbsp) white balsamic or apple cider vinegar
  • 10 ml (2 tsp) honey
  • 15 ml (1 tbsp) fresh thyme
  • 15 ml (1 tbsp) coarsely chopped fresh mint
  • 300 g broccoli, cut into florets
  • 3 baby marrows, cut into ribbons (see tip)
  • ½ cucumber, cut into ribbons (see tip)
  • 2 handfuls baby lettuce leaves
  • 2 avocados, quartered and cut into chunky wedges
  • 100 g ricotta or feta, crumbled
  • pepper to taste


  1. Vinaigrette: Mix all the ingredients together.
  2. Greens: Place broccoli and baby marrow in a shallow dish and cover with boiling water. Allow to stand for a few minutes until just tender. Drain and rinse with cold water.
  3. Place veggies on a salad platter with cucumber ribbons, lettuce and avocado and crumble cheese over. Serve with a drizzle of the vinaigrette and a grind of black pepper.

Kitchen tips

  1. Cut veggies like cucumber and baby marrows into thin ribbons with a sharp vegetable peeler.
  2. This salad dressing is delicious on any salad. Or use it as a marinade for chicken or fish.
  3. Goat's cheese will also be delicious.

Posted in Salads.