Easy Garden Salad

Prep Time: 10

Total Time: 10

Calories: 11

Adjust Servings Here: 4 servings

Description

The Garden Salad is a great summertime meal filled with lots of crunchy veggies and topped with a tasty vinaigrette dressing. This one takes advantage of seasonal produce to make a colorful presentation in less than 10 minutes.

Ingredients

Salad dressing

¼ cup (60 ml) Oil
¼ cup (60 ml) Lemon Juice
½ tsp Kosher salt
¼ tsp Black pepper
1 tbsp Honey
½ tsp Dijon Mustard or mustard paste

Salad veggies

1 head Iceberg lettuce roughly chopped
1 large Cucumber Persian or Lebannes
2 cups Cherry tomatoes I used combination yellow, red and orange
1 medium Avocado diced into 1 inch cubes
¼ cup Parsley rougly chopped

Optional (see note)

2 large Hard-boiled egg sliced
4 large Strawberries chopped
¼ cup (40 g) Pomegranate seeds
½ cup (60 g) Sharp cheddar cheese diced

Instructions

Vinaigrette - In a small mason jar, combine all the dressing ingredients. Close the jar and give it a good shake. Set aside.
Veggies - In a large salad platter or large bowl, layer the veggies. Start with the iceberg lettuce at the bottom, followed by the chopped cucumber, tomatoes, and avocado.
Optional - Then, add the optional ingredients - I am using sliced boiled egg, strawberries, and pomegranate seeds. I am also adding diced sharp cheddar.
Dressing - Gently pour the vinaigrette all over the salad. Then, garnish with chopped parsley. Serve immediately.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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