Salad Recipe
Everyday Salad Recipe is light, fresh, and loaded with greens, crisp veggies, and a tasty homemade dressing. Shop the recipe here.
Servings: 4 servings, as a side
Cost: $7.12
Equipment
Ingredients
- 8 cups mixed greens 5 ounces
- 1/2 of a red onion thinly sliced, 3/4 cup
- 1 cup thinly sliced cucumber see note 1
- 1 medium ripe avocado diced
- 1/2 cup roasted and salted pepitas or shelled sunflower seeds, see note 2
- 1/4 cup shaved Parmesan cheese optional
Dressing
- 1/4 cup olive oil
- 1 teaspoon Dijon-style mustard
- 1 teaspoon honey
- 1 tablespoon red wine vinegar
- 1 teaspoon minced garlic optional
- Salt and pepper I use 1/4 teaspoon each
Instructions
- Add all dressing ingredients to a jar with a lid. Shake well to combine, then refrigerate until ready to use. Shake again before adding to the salad.
- Only add dressing to what will be enjoyed immediately; the salad doesn’t sit well once dressed. In a large bowl, add all the mixed greens and toss gently with about half the dressing until well coated. Add red onion, cucumber, avocado, and pepitas. Drizzle on the remaining dressing (or as much as you’d like) and gently toss.
- If using, top with shaved Parmesan (I grab a block of Parmesan and grate with my vegetable peeler over the salad). Serve promptly.
Video
Notes
Note 1: Use English or Persian cucumbers for the best texture and flavor. Two mini cucumbers equal about 1 cup sliced.
Note 2: Roasted and salted pepitas add a slightly sweet, nutty flavor. Look for them in the bulk section or near salad toppings.
Storage: This salad wilts quickly once dressed. For leftovers, store the greens, avocado, and onion separately. An undressed salad stays fresh in the fridge for 3 days.
Nutrition
Serving: 1serving | Calories: 235kcal | Carbohydrates: 8g | Protein: 6.2g | Fat: 21.5g | Cholesterol: 2.4mg | Sodium: 96.6mg | Fiber: 4.2g | Sugar: 1.5g