Garden Salad
A vibrant and refreshing Garden Salad filled with crisp vegetables and drizzled with zesty dressing, perfect for summer meals.
Ingredients
Salad Base
- 4 cups mixed greens (such as spinach, arugula, and romaine) Use a combination of your favorite greens.
Fresh Vegetables
- 1 cup cherry tomatoes, halved Can substitute with regular tomatoes if needed.
- 1 cucumber, diced English cucumber works well for less seeds.
- 1 bell pepper, diced Any color bell pepper can be used.
- 1 carrot, grated or thinly sliced Adds sweetness and crunch.
- ½ red onion, thinly sliced Can be substituted with green onions if preferred.
- 1 avocado, diced Adds creaminess to the salad.
Optional Toppings
- ¼ cup feta cheese, optional Can be omitted for a dairy-free option.
- 2 tablespoons your favorite dressing (balsamic vinaigrette or Italian dressing) Adjust amount to taste.
Instructions
Preparation
- Wash the mixed greens thoroughly, then dry them using a salad spinner or paper towels. Place the greens in a large salad bowl.
- Chop the veggies: Cut the cherry tomatoes in half, dice the cucumber and bell pepper, slice the carrot, and thinly slice the red onion. Add them all to the bowl with the greens.
- Cube the avocado and sprinkle it over the salad. If using feta, crumble it on top.
- Drizzle your favorite dressing over the salad. Start with about 2 tablespoons and toss gently to combine.
- Taste the salad and adjust seasoning or dressing as desired.
- Serve the salad immediately or allow it to chill in the fridge for a few minutes to enhance the flavors.
Notes
For best flavor, use the freshest seasonal ingredients available. Customize your salad with additional ingredients like nuts or seeds for added crunch and protein.