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Ingredients
- Salad:
- 4 cups mixed greens (arugula spinach, romaine, or your fave mix)
- 1 cup cherry tomatoes, cut in half
- 1 cucumber
- 1 Thinly sliced red bell pepper
- 1 Thinly sliced yellow bell pepper
- 1 Thinly sliced small red onion
- 1 cup shredded carrots
- 1/2 cup radishes, sliced thin
- - 1/4 cup chopped fresh herbs
- - 1 avocado, sliced
- - crumbled feta cheese - half a cup
- - roasted sunflower seeds or chopped nuts (walnuts or almonds) - quarter cup
- Dressing:
- - 1/4 cup olive oil
- - 2 tablespoons balsamic vinegar
- - A tablespoon Dijon mustard
- - A teaspoon honey or maple syrup for vegan folks
- - Salt & pepper to taste
- - minced garlic clove
Instructions
1. Prepping the veggies: Wash and dry all veggies thoroughly. Slice the cucumber, bell peppers, and onion nice and thin. Halve the cherry tomatoes and cut the carrots. Slice up those radishes too. Chop your fresh herbs and save avocado slicing for last to keep it from getting brown.
2. Putting Together the Salad: On a big serving platter or bowl, lay down those mixed greens first. Scatter cherry tomatoes, cucumber slices, bell peppers, onions, carrots and radish slices on top of the greens evenly. Add avocado slices and sprinkle the chopped herbs everywhere.
Finish with sprinkling roasted sunflower seeds or nuts for extra crunch.
3. Making The Dressing: In a small bowl, mix together olive oil balsamic vinegar Dijon mustard honey or maple syrup if it’s vegan, add salt pepper and minced garlic. Taste it. Adjust seasoning if needed.
4. Time to Serve: Right before serving, drizzle dressing over salad. Toss gently to coat everything evenly. Serve up straight away for best flavor.
Tips and Variations:
- Mix Up Those Greens: Use any leafy green mix you like—baby kale, butter lettuce, spring mix—it all works great. For more texture, add shredded cabbage or kale too.
- Seasonal vegetables Are great. Use what’s in season from the farmer's market. Fresh summer goodies like tomatoes, zucchini, and sweet corn are awesome. If you do this in cooler months, then try adding roasted beets or sweet potatoes for warmth and depth.
- Make It More Filling: Grilled chicken shrimp chickpeas can turn this into a main course meal easily.
- Vegan And dairy-free: Skip that feta cheese. Go dairy-free with substitute cheese or throw in extra nuts or seeds for crunch.
- Adding Some Grains Worth It: Adding quinoa farro barley makes it heartier and nutrient-dense, bringing wonderful texture and fiber along.
- Try Different Dressings: If you want to switch things up, then add Lemon tahini dressing, creamy avocado-based dressing, simple lemon vinaigrette—all great options.
Nutrition Information
(Per Serving: Based on four Servings)
- Calories: You will get 240 kcal with this meal.
- Protein: An amount of 5 g of protein is obtained with this meal, in which protein is very important for muscle repair and growth.
- Fat: An amount of 21 g is served, which helps you to keep on diet track.
- Carbohydrates: Carbohydrates are the fuel source of the brain; here, 15 g of carbohydrates is obtained.
- Sugars:Â A 6 g of sugar, the source of energy, is acquired here
- Fiber: 5 g of Fiber is obtained as it’s helps in digestion, preventing Constipation.
- Sodium: It regulates blood pressure; here an amount of 230 mg of sodium is added.
- Cholesterol: For the formation of cells, cholesterol is important; 8 mg of cholesterol is gained.
Farmers Market Garland Salad is colorful and versatile, showcasing the freshest local produce. A delightful dish, whether served as a light side salad or main course bursting with nutrients, flavors, and textures that are made at home, elevates taste and ensures a healthier option than store-bought ones. This Summer Garden Salad is a real treat, packed with fresh corn right off the cob, crunchy umbers, roasted beets, and more. All of this sits on a bed of lettuce and gets drizzled with a peppy dressing. It doesn’t get much better than this.
