Healthnotes Index:

Lamb and Berry Salad with Avocados

Lamb and Berry Salad with Avocados: Main Image

Quick Facts

Servings: 8
Prep Time: 20 min.
Cook Time: 60 min.
Total: 1 hr. 20 min.
Fresh berries, ripe avocados, and toasted pecans surround braised lamb for a perfect meal on a hot summer's eve.


  • 1 lb boneless American lamb shoulder, trimmed of visible fat and cut into pieces of equal thickness
  • 1 Tbs olive oil
  • 1 package (6 ounces) mixed salad greens
  • 1 package (6 ounces) raspberries or blackberries
  • 1/2 cup toasted pecans
  • 1 large ripe avocado, halved, pitted, peeled, and cubed
  • 1/3 cup prepared dressing
  • Creamy feta cheese and 16 slices of baguette for garnish


  • In large skillet with cover, heat oil over high heat. Brown lamb on all sides. Add 2 cups water. Cover and braise over low heat for 1 hour. Cool in liquid. Remove from liquid. Refrigerate or freeze remaining liquid for use in stock for soup. Cut meat into 1-inch pieces, removing all fat; set aside.
  • In salad bowl, combine greens, berries, pecans, and avocado; set aside. Mix lamb with salad dressing. Toss with salad.
  • For garnish, spread feta cheese on slices of baguette and brown under broiler.
  • Serve salad on plates and garnish with two slices of baguette.

Nutrition Facts

Calories 332
  Calories from Fat 238 (72%)
(42%)Total Fat 27g
(0%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(18%)Cholesterol 54mg
(13%)Sodium 322mg
(0%)Potassium 0mg
Total Carbohydrate 10g
(16%)Dietary Fiber 4g
Sugars 0g
Sugar Alcohols 0g
(28%)Protein 14g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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