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Avocado-Lemon Salad

Avocado-Lemon Salad


Let the onions sit in the dressing for at least 5 minutes before serving to marinate them and take off their sharp taste. This salad is great because it has details to it but can be done in minutes without having to cook anything.

Serves: 4


  • 4 ounces butter lettuce
  • 1/2 cup fresh basil, chopped
  • 2 cucumbers, chopped
  • 1 avocado, chopped
  • 1/2 purple onion, finely chopped
  • 1/2 teaspoon salt, pink Himalayan
  • 1 teaspoon sugar
  • 2 lemons, squeezed
  • 1/4 cup extra virgin olive oil


  1. In a salad bowl add the lettuce, basil, cucumbers and avocado.
  2. In a jar add the onion, salt sugar, lemons and oil. Shake well before serve.

Notes and Tips:

If you don’t feel like using a lemon squeezer and then having to wash it, squeeze the lemon over your open palm over the jar (having your open palm catch all the seeds)

Chef Zissie Spivak specializes in flavor. She has created a name for herself in the kosher culinary world by studying international cuisines and using the flavors to help people understand healthy cooking in the least intimidating way. She runs exclusive events and classes for her clients, but if you don't have the opportunity to have Chef Zissie as your own private chef, don't fret! On her website she provides daily meal plans with all relevant details, including shopping lists. Her recipes are unique, yet relatable; easy, yet impressive; healthy, yet bursting in flavor.
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