Garden green salad
This Garden Green Salad features a mix of fresh vegetables including avocados, cucumbers, and red peppers, enhanced by a simple olive oil and garlic vinaigrette. It's a healthy, vibrant dish perfect for any meal.
Cook time 0 min
Prep time 10 min
Ingredients:
3 cups mixed greens (or salad mix)2 avocados
2 cucumbers
1 red pepper
1/4 cup olive oil
1 tbsp vinegar
2 garlic cloves
1 tsp sugar
Garden green salad is a fresh, vibrant dish that's perfect for any meal. Packed with nutrient-rich vegetables and a delightful vinaigrette, this salad is both healthy and delicious. Follow this simple recipe to create a refreshing salad that's sure to impress.
Instructions:
- Rinse the mixed greens thoroughly under cold water. Shake off excess water and set aside to let them dry.
- Peel and pit the avocados, then cut the flesh into bite-sized chunks.
- Peel the cucumbers (optional), then slice them into thin rounds or half rounds based on preference.
- Wash the red pepper, remove the seeds, and cut it into thin strips or bite-sized pieces.
- In a small bowl, combine the olive oil, vinegar, and minced garlic.
- Add the sugar, and whisk all the ingredients together until well combined. Adjust salt and pepper to taste if desired.
- In a large salad bowl, place the mixed greens.
- Add the avocado chunks, cucumber slices, and red pepper strips on top of the greens.
- Drizzle the prepared dressing evenly over the salad.
- Gently toss the salad using salad tongs or two large spoons until all the ingredients are well coated with the dressing.
- Transfer the salad to individual serving plates or bowls.
- Enjoy the fresh and vibrant flavors of your Garden Green Salad!
Congratulations! You’ve just made a delightful Garden Green Salad. This colorful and nutritious dish is perfect as a side or a light main course. Enjoy the freshness and the burst of flavors in every bite.
Garden green salad FAQ:
Leftover Garden Green Salad can be stored in the refrigerator for up to 24 hours. However, the avocados may brown and the greens can wilt, so it's best to eat the salad fresh.
You can substitute olive oil with any mild oil, such as avocado oil or canola oil. For a different flavor, try sesame oil, though it’s stronger, so use it sparingly.
Yes, you can prepare the chopped vegetables in advance and store them separately in the fridge for up to 2 days. Dress the salad just before serving to keep the greens fresh.
You can use any mild vinegar, such as white wine vinegar, apple cider vinegar, or rice vinegar. Each will impart a slightly different flavor, so choose based on personal preference.
Ripe avocados will yield slightly to gentle pressure when squeezed. They should be firm but not too mushy. If they are hard, let them sit at room temperature for a few days to ripen.
Cooking Tips:
- Use fresh, high-quality ingredients for the best flavor.
- You can add your favorite herbs like parsley or cilantro to enhance the flavor.
- For a protein boost, consider adding grilled chicken, tofu, or chickpeas.
- To keep the avocado from browning, add it to the salad just before serving.
- You can use a mandoline to slice the cucumbers thinly and evenly.
Nutrition Facts
8 ServingsCalories 100kcal
Protein 1.55g
Carbohydrates 8g
Fiber 3.89g
Sugar 2.43g
Fat 15g
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