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The Monica Salad
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The Monica Salad

A yummy salad topped with candied walnuts, blue cheese, avocado, mushrooms, red onion and drizzled with a parsley vinaigrette.
Course Lunch, Salad
Cuisine American
Keyword monica salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 side servings
Calories 367kcal
Author Lauren Brennan

Ingredients

For the parsley vinaigrette:

  • 3 cups curly parsley loosely packed
  • 2 tablespoons lime juice or lemon juice
  • 2 tablespoons white balsamic vinegar
  • 1 large clove garlic chopped roughly
  • 1/3-1/2 cup olive oil
  • 1 teaspoon sugar
  • salt & pepper to taste

For the salad:

  • 5 oz pre washed lettuce I used a super greens blend
  • 1 ripe avocado diced
  • 4 large baby bella mushrooms sliced
  • 1/4 cup red onion finely diced
  • 1/3 cup roughly chopped candied walnuts plain walnuts are ok too!
  • 1/3 cup crumbled gorgonzola
  • 1 stalk celery finely diced

Instructions

  • Place all ingredients for dressing into a high powered blender. Blitz until completely smooth. You may need to shake the blender a time or two to get things moving and drizzle in an extra tablespoon of olive oil. Once completely smooth, set aside.
  • For the salad, add pre washed lettuce to a large bowl. Top with remaining ingredients and then drizzle generously with dressing. Serve immediately.

Nutrition

Calories: 367kcal | Carbohydrates: 18g | Protein: 6g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 217mg | Potassium: 706mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4159IU | Vitamin C: 69mg | Calcium: 137mg | Iron: 4mg