Description
A refreshing and healthy Summer Salad featuring a vibrant mix of greens, fresh vegetables, and a zesty homemade lemon-Dijon dressing. Perfect for a light lunch or a side dish during warm weather, this salad combines crisp textures and bright flavors for a nutritious meal.
Ingredients
Scale
Salad Ingredients
- 4 cups mixed greens (arugula, spinach, romaine)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, chopped
- 1 avocado, cubed
Dressing Ingredients
- 2 tbsp lemon juice (freshly squeezed)
- 3 tbsp extra virgin olive oil
- 1 tbsp honey (or maple syrup)
- 1 tsp Dijon mustard
Instructions
- Prepare the greens: Rinse mixed greens under cold water thoroughly to remove any dirt or residues, then gently pat them dry using a clean kitchen towel or salad spinner to avoid soggy leaves.
- Combine vegetables: In a large bowl, add the halved cherry tomatoes, diced cucumber, chopped red bell pepper, and cubed avocado, ensuring all ingredients are fresh and evenly cut for balanced texture and flavor.
- Make the dressing: In a separate small bowl, whisk together the extra virgin olive oil, freshly squeezed lemon juice, honey or maple syrup, and Dijon mustard until the dressing is smooth and well emulsified.
- Toss the salad: Drizzle the prepared dressing over the salad ingredients in the large bowl, then gently toss everything together to coat the vegetables evenly without bruising the avocado or greens.
- Serve or store: Serve the salad immediately to enjoy the freshness, or refrigerate it in an airtight container for up to three days, ensuring flavors meld nicely without vegetables becoming soggy.
Notes
- Use ripe but firm avocado to prevent mushiness in the salad.
- For a vegan option, substitute honey with maple syrup or agave nectar.
- Chill the salad ingredients beforehand for a crisp and refreshing taste.
- Customize with additional herbs like fresh basil or mint for extra flavor.
- To add protein, consider topping with grilled chicken, chickpeas, or tofu.
