Description
A Garden Salad is the epitome of fresh and vibrant flavors, making it the perfect addition to any meal. Packed with a variety of crisp vegetables, this salad offers a mix of textures and colors, creating a visually appealing and refreshing dish. Whether served as a side, a light lunch, or as a base for your favorite protein, a garden salad is a versatile and nutritious option. It’s simple to make, requiring minimal ingredients, yet full of flavor.
Ingredients
Scale
- 4 cups mixed salad greens (such as romaine, spinach, and arugula)
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1 bell pepper (any color), thinly sliced
- ½ red onion, thinly sliced
- 1 small carrot, julienned or shaved
- 1 cup radishes, thinly sliced (optional)
- ½ avocado, sliced (optional)
- 2 tablespoons olive oil (for dressing)
- 1 tablespoon red wine vinegar or balsamic vinegar (for dressing)
- Salt and pepper to taste
Ingredient Highlights
- Mixed Salad Greens: A combination of leafy greens like romaine, spinach, and arugula adds variety and freshness to the salad.
- Cucumber: Cucumber provides a crisp, cool crunch that balances the other vegetables.
- Bell Pepper: Bell peppers bring a touch of sweetness and color to the salad.
- Carrot: Carrots add both crunch and a pop of color, enhancing the visual appeal.
- Avocado (optional): Avocado gives the salad a creamy texture and healthy fats, making it even more satisfying.
- Olive Oil and Vinegar: This simple dressing brings all the flavors together, while allowing the natural tastes of the vegetables to shine.
Instructions
Prepare the Salad:
- Wash and Dry the Greens: Start by thoroughly washing your mixed greens in cold water. Dry them well using a salad spinner or paper towels to remove excess moisture.
- Prepare the Vegetables: Slice the cucumber, bell pepper, radishes (if using), and red onion. Julienne or shave the carrot. Halve the cherry tomatoes and slice the avocado (if using).
- Combine the Vegetables: In a large bowl, add the mixed greens, cucumber, bell pepper, cherry tomatoes, red onion, carrot, and radishes. Toss everything together gently.
Prepare the Dressing:
- Make the Dressing: In a small bowl or jar, whisk together the olive oil, red wine vinegar (or balsamic vinegar), and a pinch of salt and pepper. Taste and adjust seasoning as needed.
Assemble the Salad:
- Dress the Salad: Drizzle the dressing over the salad, then toss gently to coat the vegetables evenly. If you’re using avocado, add the slices on top after tossing the salad, so they don’t get mashed.
- Serve: Divide the salad into individual bowls and serve immediately. You can add extra dressing if desired, or serve it on the side for guests to add themselves.
- Prep Time: 10 minutes
Nutrition
- Calories: 50-70 kcal
- Fat: 3g
- Carbohydrates: 12g
- Protein: 2g