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–+ servings

Light Spring Salad

A refreshing and vibrant salad featuring a medley of crisp greens and colorful vegetables, perfect for spring dining.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 6 cups Mixed greens (e.g., arugula, spinach, lettuce) Feel free to swap with kale or other greens.
  • 1 cup Cherry tomatoes Halved.
  • 1 large Cucumber Sliced.
  • 6 pieces Radishes Sliced.
  • 1 medium Avocado Diced.
  • 1/4 medium Red onion Thinly sliced.
Dressing
  • 1/4 cup Olive oil Use high quality for best flavor.
  • 2 tablespoons Lemon juice Freshly squeezed is recommended.
  • to taste Salt Adjust according to personal preference.
  • to taste Pepper Freshly cracked is ideal.

Method
 

Preparation
  1. Wash the greens thoroughly and chop them into bite-sized pieces.
  2. Slice the cherry tomatoes, cucumber, radishes, and avocado. Thinly slice the red onion.
Assembly
  1. In a large bowl, start with the mixed greens as your base and artfully add the sliced vegetables.
  2. Drizzle olive oil and fresh lemon juice over the top, and sprinkle with salt and pepper.
  3. Gently toss the salad to combine without bruising the vegetables.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 12gProtein: 3gFat: 15gSaturated Fat: 2gSodium: 150mgFiber: 5gSugar: 4g

Notes

Best enjoyed fresh. Store leftovers in an airtight container in the fridge for up to a day. Add nuts or cheese for additional flavor and texture.

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