Crisp and Colorful Garden Salad That Brightens Your Day
This Garden Salad is a vibrant celebration of freshness and color, perfect for elevating any meal with minimal effort.
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Servings: 4 servings
Calories: 250kcal
Equipment
- Salad bowl
- Salad spinner
- sharp knife
- Small Mixing Bowl
- Whisk
Ingredients
For the Salad
- 6 cups Mixed salad greens A blend of romaine, spinach, and arugula.
- 1 cup Cherry tomatoes Halved.
- 1 cucumber Cucumber Sliced thinly.
- 1 cup Bell pepper Diced.
- ¼ cup Red onion Thinly sliced.
- 1 cup Shredded carrots Adds sweetness.
- ½ cup Radishes Thinly sliced.
- 1 avocado Avocado Sliced.
- ¼ cup Feta cheese Optional topping.
For the Dressing
- 3 tablespoons Olive oil Extra virgin recommended.
- 1 tablespoon Balsamic vinegar For sweetness and tang.
- to taste Salt For flavor enhancement.
- to taste Pepper For flavor enhancement.
For Garnish
- ¼ cup Fresh herbs Basil, parsley, or cilantro.
Instructions
Directions
- Wash and prepare the greens by rinsing them under cold water and drying them.
- Add fresh vegetables: halve cherry tomatoes, slice cucumber, and dice bell pepper, then mix with greens.
- Incorporate crunchy toppings like red onion, shredded carrots, and radishes, then toss gently.
- Slice avocado and place over the salad for a creamy texture.
- Sprinkle feta cheese over the salad if desired.
- Whisk olive oil, balsamic vinegar, salt, and pepper together to make the dressing.
- Drizzle the dressing over the salad and toss gently to combine.
- Garnish with fresh herbs and serve immediately for best taste.
Notes
Choose fresh ingredients and serve immediately for the best experience.
Nutrition
Serving: 1salad bowl | Calories: 250kcal | Carbohydrates: 15g | Protein: 5g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 10mg | Sodium: 250mg | Potassium: 400mg | Fiber: 5g | Sugar: 3g | Vitamin A: 40IU | Vitamin C: 70mg | Calcium: 10mg | Iron: 6mg