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A side shot of avocado salad with garlic anchovy vinaigrette and topped with fresh herbs
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4.65 from 17 votes

Avocado Salad with Garlic Anchovy Vinaigrette (Keto, Whole30)

This umami-packed avocado salad recipe from Phyllis Grant’s Everything is Under Control: A Memoir With Recipes combines buttery avocados, crisp lettuce, fresh herbs, and a bold and zingy garlic and anchovy dressing. Plus, it happens to be paleo, Whole30, and keto-friendly, so it’s the perfect 20-minute side dish to make when you’ve got some ripe avocados!
Prep Time5 minutes
Cook Time15 minutes
Course: Salad
Cuisine: American
Keyword: avocado, healthy salad, keto, low carb, nom nom paleo, nomnompaleo, paleo, Whole30
Servings: 6
Author: Michelle Tam

Ingredients

For the vinaigrette

  • 6 anchovy fillets packed in olive oil
  • 2 large garlic cloves peeled and microplaned or very finely chopped
  • 2 tablespoons sherry vinegar
  • 1 shallot finely chopped
  • 1 tablespoon Dijon mustard
  • 4 tablespoons extra virgin olive oil

For the salad

  • 8 cups mixed salad greens
  • 1½ teaspoons coarse sea salt divided
  • 3 medium Hass avocados
  • ¼ cup coarsely chopped fresh parsley and/or cilantro

Instructions

Make the vinaigrette

  • Heat a small, heavy bottomed pan over medium heat. When the pan is hot, add the anchovies and a splash of their oil. Use a spatula or wooden spoon to help them disintegrate.
  • Turn the heat to low and add the garlic. Cook for about 30 seconds until the garlic smells sweet and fragrant.
  • Whisk in the vinegar. Once simmering, add the shallots and cook for 20 seconds.
  • Take off the heat. Whisk in the mustard.
  • Slowly whisk in the olive oil. Taste. Add more olive oil if it’s too tangy. If it doesn’t emulsify right away, you can pour it into a jar and shake vigorously.

Make the avocado salad

  • Place the greens in a large shallow platter. Sprinkle on ½ teaspoon coarse sea salt and dress with 2 tablespoons of the dressing.
  • Halve and pit the avocados. Carefully peel off the skin.
  • Place the halves cut-side up on the dressed greens. Sprinkle with 1 teaspoon coarse sea salt. Spoon a tablespoon of the vinaigrette into each avocado half.
  • Sprinkle fresh herbs on top and serve!

Video

Notes

Recipe adapted slightly with permission from Everything Is Under Control: A Memoir With Recipes by Phyllis Grant, copyright © 2020. Published by Farrar, Strauss and Giroux. 

Nutrition

Calories: 265kcal | Carbohydrates: 12g | Protein: 4g | Fat: 24g | Fiber: 7g | Sugar: 1g