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Green salad with avocado
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
90
KCAL / 100G
Carbs
5.5g
· 25%
Protein
1.7g
· 8%
Fat
6.7g
· 67%
Fiber
3.2g
Vitamins
Vitamin K
65µg · 54% DV
Vitamin C
17mg · 19% DV
B5
0.7mg · 14% DV
Folate
55µg · 14% DV
Minerals
Potassium ⭐
340mg · 10% DV
Iron
1mg · 6% DV
Phosphorus
40mg · 6% DV
Magnesium
22mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.1g
MONOUNSATURATED
4.2g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 10:1
Above the ideal 4:1 (10:1).
Keep the leaves washed and thoroughly dried, store the dressing separately, and add avocado just before serving when possible. An airtight container in the refrigerator helps, while lemon juice can slow avocado browning.
You can wash, dry, and portion the greens in advance. Add the avocado, salt, and dressing at the last minute to prevent browning and soggy leaves.
Bitterness usually comes from greens such as arugula or chicory, or from an overly sharp dressing. Milder lettuce, a balanced amount of acid, and sweet ingredients such as tomatoes or pomegranate seeds can soften the flavor.
Chickpeas, lentils, beans, tofu, eggs, chicken, fish, or a yogurt-based side can turn it into a more filling meal. Lemon, peppers, or tomatoes also pair well with plant proteins and can support iron absorption from plant foods.
It can work as a light meal, but adding a protein source and, if needed, whole-grain bread, bulgur, or legumes makes it more sustaining. Avocado adds a creamy texture and helps make the salad more satisfying.
A large, rich salad immediately before exercise may feel uncomfortable for some people, so a smaller serving is often better beforehand. After training, it works well as part of a meal that also includes protein and carbohydrate.
Yes, it can be eaten at night; there is no special health reason to avoid it. People prone to reflux or digestive discomfort may prefer a smaller portion and less raw onion, vinegar, or citrus.
No. Avocado already provides a creamy mouthfeel, so a simple dressing of lemon or lime juice, herbs, and spices can be enough; tahini or yogurt can also be used when desired.
Prepared green salad should not be frozen because the leaves become limp and watery after thawing. Mashed avocado with lemon can be frozen, but avocado slices will have a softer texture once thawed.
Some people with latex sensitivity may also react to avocado; symptoms such as itching, tingling in the mouth, or swelling warrant caution. People taking blood-thinning medication should avoid making abrupt major changes to their intake of leafy greens without professional advice.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.