Sunshine Salad
A vibrant, nutritious Sunshine Salad packed with fresh ingredients, perfect for a light lunch or dinner.
Equipment
- Salad spinner
- large bowl
- small jar
Ingredients
Salad Base
- 4 cups mixed greens Thoroughly washed and dried.
- 1 cup cherry tomatoes Halved.
- 1 medium cucumber Sliced into rounds.
- 1 medium carrot Peeled and turned into thin ribbons.
- ½ medium red onion Thinly sliced.
- 1 medium avocado Cut in half and sliced.
- ¼ cup sunflower seeds Sprinkled on top before serving.
Dressing
- 3 tablespoons olive oil Extra virgin recommended.
- 2 tablespoons fresh lemon juice Squeezed from about 1 lemon.
- salt For seasoning.
- black pepper Freshly cracked.
Instructions
Preparation
- Wash the mixed greens thoroughly and dry using a salad spinner.
- Chop the cherry tomatoes in half, slice the cucumber into rounds, and peel then cut the carrot into thin ribbons.
- Thinly slice the red onion.
- Cut the avocado in half, remove the seed, and scoop out segments.
Assembly
- In a large bowl, combine all the prepared vegetables and avocado.
- In a small jar, mix together olive oil, lemon juice, salt, and black pepper. Shake well.
- Drizzle the dressing over the salad and toss to combine.
- Sprinkle sunflower seeds on top right before serving.
Notes
Feel free to add protein like grilled chicken or chickpeas for a heartier meal. Fresh herbs or diced fruits can also enhance the flavors.
Nutrition
Serving: 1saladCalories: 250kcal
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