This aesthetically beautiful, amazingly tasty, and extremely easy Avocado, Greens & Raspberries salad can be ready in under 5 minutes. Bonus – the recipe includes video on how to make an avocado rose.
This salad is part of my resolution that I made for the beginning of December, to eat healthily. When I was photographing it, I didn’t plan for it to look this way. When I looked at the picture, all the elements had synchronously aligned just right to give it a Christmassy vibe. Hence I call it ”Tis the Season’ Salad or ‘Christmas Salad’ 🙂
December doesn’t mean the end of the year. It means there is still 8.3% of the year remaining. Time to catch up on forgotten resolutions, as also make new ones and try ’em out during December. Lot of catching up to do 🙂
It’s gonna be a month, not just of cookies, cakes, and chocolates, but also of salads and smoothies, so that walking into the new year can be a cake walk And with that thought, I decided that beginning December with lots of healthy eating.
It’s a simple salad with few ingredients. I paired it with a blueberry smoothie. The recipe of which, can be found here. I did skip the blackberries for this one.
For the salad, I made an avocado rose out of half an avocado. I do this quite often, even when not planning on photographing the salad. It’s just so aesthetically appealing 🙂
- 1/2 Avocado medium sized
- 1/2 cup Salad greens
- 1/4 cup Moong bean sprouts
- 1/4 cup Raspberries
- Salt & pepper to taste
- Salad dressing to taste
- 1-2 tablespoons Salted pistachios chopped
Mix the salad ingredients, place the avocado rose on top of it, drizzle with salad dressing, sprinkle some salt & pepper and top it with chopped pistachios.
I used blue cheese vegan salad dressing.
Check out my video and text post on how to make an avocado rose:
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