Avocado Garden Salad with Dijon Honey Balsamic Vinaigrette

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A hot summer day calls for a fresh summer salad that requires little effort to prepare and fresh, healthy ingredients.

The weather here in Sardinia has been hitting record highs (imagine 100 degrees without air-conditioning!).  Consequently, I’ve been on a cooking hiatus!  As of late, our meals have been all about fresh and light fare (that require limited use of the stove!).

This morning I went to the local market to get some fresh avocados (with the intention of making guacamole) but after having picked some fresh cucumbers from our garden and taking a look at all the canned items stocked in the pantry, I decided to make this:


This new take on the traditional garden salad is refreshing, light, and also very filling!  The cucumbers and carrots lend some crunch to the mix while the avocados and beans add a creamy texture.

We love this salad as is but next time I might switch up the recipe and add some sweet corn, cherry tomatoes, and fresh Bufala mozzarella!


(Serves 4 as a side salad)
1 cup shredded carrots
2 large cucumbers (about 2 cups)
2 Hass avocados
1 can cannelloni beans, drained and rinsed
2 cans of tuna in olive oil, drained (or in water, if preferred)

1 tbsp. raw organic honey
1 tbsp. dijon mustard
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/2 tsp. each salt and black pepper (or to taste)

In a small bowl mix honey, dijon and balsamic until combined.  Slowly add olive oil while whisking until all the ingredients are combined and the dressing emulsifies into a thick vinaigrette.

*TIP: For a thick vinaigrette use a whisk instead of a fork (I didn’t have one on hand!).


I had some technical difficulties with my camera, which explains the lack of photos of the prep process. However, there’s not much to miss…shred the carrots (I used a food processor), dice the cucumber and drain the tuna and beans.

Cut the avocado lengthwise and score into cubes then scoop out pieces with a large spoon.


Add the vinaigrette and mix gently until all the ingredients are well-coated.


Serve cold or at room temperature.

*TIP: If you plan on saving some for leftovers, remove the portion before adding the vinaigrette.  (This will prevent the salad from getting soggy!)


After having taken a 3 1/2 hour nap my son woke up pretty famished.  To be honest, I wasn’t sure if this salad would be filling enough…thankfully it was!


He loved it so much he asked for seconds…but unfortunately for him, there were no leftovers!



Avocado Garden Salad with Dijon Honey Balsamic Vinaigrette written by Lisa Codina average rating 5/5 - 1 user ratings

  • monica

    This looks amazing, and perfect for summer too. I wish I could have a lesson!

    • Lisa @bitesforbabies

      Monica, the lesson is the RECIPE, lol! You should try it…at least this one! It’s so easy!! ;-)