Garden Fresh Green Salad
A vibrant, easy-to-make salad filled with fresh vegetables, providing a burst of flavor and color at your dinner table.
Ingredients
Salad Base
- 4 cups Baby greens (spinach, arugula, lettuce, anything soft and leafy) Use any fresh baby greens available.
- 1 medium Cucumber, sliced thin For added crunch.
- 1 cup Cherry tomatoes, halved For color and sweetness.
- 1/4 cup Red onion, thinly sliced Just a bit for zing.
- 1 cup Bell peppers, chopped Any color you like.
- 1/4 cup Fresh herbs (mint or parsley) Enhances flavor.
- 1/4 cup Toasted seeds or nuts (sunflower seeds or almonds) For added crunch.
- 1/2 cup Feta crumbles or your favorite cheese Optional for creaminess.
Optional Add-ins
- 1 medium Avocado, sliced For creaminess.
- 1 cup Grilled chicken, sliced To bulk it up.
- 1/2 cup Thin radishes, sliced Optional for added crunch.
- 1/2 cup Roasted chickpeas Optional for extra protein.
Instructions
Preparation
- Wash the greens well and pat dry. Toss them gently in your largest bowl.
- Add the sliced cucumber, halved cherry tomatoes, chopped bell peppers, and sliced red onion.
- Scatter on your cheese of choice and sprinkle seeds or nuts over the top.
- Add chopped herbs, keeping dressing aside until serving.
Serving
- Pour on your favorite vinaigrette just before eating and toss gently until evenly coated.
Notes
Serve as a side dish, stuff into pita pockets, or layer with fruits for a twist. Keep dressing on the side until serving for best results.