🥗 Irresistible Fresh Garden Salad

This is the salad you’ll find yourself craving again and again—light, crisp, colorful, and bursting with flavor. A mix of fresh vegetables, herbs, and a tangy homemade dressing make it so addictive you might just go for seconds (or thirds!). Perfect as a side dish or a light main meal.

✨ Ingredients

For the Salad:

• 2 cups mixed greens (spinach, arugula, or romaine)
• 1 cucumber, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• ½ red onion, thinly sliced
• 1 avocado, diced
• ½ cup feta cheese, crumbled (optional)
• ¼ cup toasted seeds or nuts (pumpkin seeds, almonds, or walnuts)
• Fresh herbs (parsley, mint, or basil), chopped

For the Dressing:

• 3 tbsp olive oil
• 1½ tbsp lemon juice (or balsamic vinegar)
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt & black pepper, to taste

🥄 Instructions

1. Prepare vegetables: Wash and chop all vegetables into bite-sized pieces.
2. Mix dressing: In a small bowl or jar, whisk together olive oil, lemon juice, mustard, honey, salt, and pepper until emulsified.
3. Assemble salad: In a large bowl, combine greens, cucumber, tomatoes, pepper, onion, avocado, and herbs.
4. Add extras: Sprinkle with feta and toasted seeds/nuts.
5. Toss & serve: Pour dressing over salad just before serving. Toss gently and enjoy!

📝 Notes

• For extra crunch, add radishes or shredded carrots.
• Use lime juice instead of lemon for a zesty variation.
• If making ahead, store dressing separately and toss just before eating to prevent sogginess.
• Add grilled chicken, shrimp, or chickpeas to turn this into a full meal.

💡 Tips

• Chill veggies before assembling for the freshest bite.
• Double the dressing and keep it in a jar—lasts up to 5 days.
• For a vegan version, skip the feta or swap for dairy-free cheese.
• Toast your nuts/seeds lightly for richer flavor.

🍽 Servings

• Makes 4 servings as a side, or 2–3 servings as a main dish.

🔢 Nutritional Info (per serving, as side dish with feta & nuts)

• Calories: ~230
• Protein: 6 g
• Carbohydrates: 12 g
• Fat: 18 g
• Fiber: 5 g
• Sodium: ~280 mg

🌱 Benefits

• High in fiber – supports digestion and gut health.
• Packed with antioxidants – from colorful veggies like tomatoes and peppers.
• Healthy fats – avocado, olive oil, and nuts help with nutrient absorption.
• Versatile & customizable – can fit vegan, keto, or Mediterranean diets.
• Light yet filling – keeps you satisfied without weighing you down.

❓ Q/A

Q1: Can I meal prep this salad?
A: Yes! Chop veggies and store separately, then assemble and add dressing right before serving.

Q2: How long does it last in the fridge?
A: Without dressing, up to 2 days. With dressing, best eaten within a few hours.

Q3: Can I swap the dressing?
A: Absolutely! Try a creamy Greek yogurt dressing, tahini-lemon, or balsamic vinaigrette.

Q4: What protein goes best?
A: Grilled chicken, salmon, hard-boiled eggs, or chickpeas pair beautifully.

Q5: Can I make it low-carb?
A: Yes—skip the onion and bell pepper, and add more leafy greens, avocado, and seeds.