Pin by Pink Décor on healthy recipes | Fresh salad recipes, Healthy food dishes, Recipes

why make this recipe

This salad is quick, fresh, and good for any meal. It uses simple veg and a light dressing. You can make it fast for lunch or dinner. It is low in calories and full of fiber and vitamins.

introduction

This Fresh Garden Salad is a simple mix of greens and vegetables. It is easy to change and fits many meals. This simple salad goes well with a warm side like air fryer corn on the cob. The salad keeps well if you store the parts separately.

how to make Fresh Garden Salad

Make each part fresh and cold. Toss the leaves with vegetables and a small amount of dressing. Keep the salad crisp by adding dressing just before serving.

Ingredients :

• 4 cups mixed lettuce or salad greens, washed and torn
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1 carrot, peeled and grated
• 1/4 cup olives (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice or vinegar
• Salt and black pepper to taste

Directions :

1. Wash and dry all vegetables well.
2. Tear the lettuce into bite-size pieces and place in a large bowl.
3. Add the halved cherry tomatoes, sliced cucumber, sliced onion, and grated carrot.
4. In a small bowl, mix olive oil, lemon juice (or vinegar), salt, and pepper.
5. Pour the dressing over the salad and toss gently to coat.
6. Taste and add more salt or lemon if needed.
7. Serve right away for best crunch.

how to serve Fresh Garden Salad

Serve in a large bowl or on plates. Add the dressing just before serving. You can add a sprinkle of seeds or nuts on top for texture. Serve with bread or a protein like chicken, fish, or beans.

how to store Fresh Garden Salad

• Store leftover chopped vegetables and greens in separate containers in the fridge.
• Keep dressing in a small jar in the fridge for up to 3 days.
• Once dressed, eat the salad within a few hours for best texture.
• Store dry greens up to 3 days if they are very dry and cold.

tips to make Fresh Garden Salad

• Dry the greens well to keep them crisp.
• Cut vegetables just before serving for best taste.
• Use fresh lemon for a brighter taste.
• Taste the dressing and adjust salt and acid slowly.
• Chop any large vegetables to match the size of the greens.

variation (if any)

• Add feta or goat cheese for a creamy touch.
• Add avocado slices for extra healthy fat.
• Add cooked grains like quinoa or farro to make it a fuller meal.
• Swap lemon juice for balsamic vinegar for a sweeter dressing.

FAQs

Q: Can I use frozen vegetables?
A: No. Frozen vegetables release water and make the salad soggy. Use fresh vegetables.

Q: How long does the dressing last?
A: The simple olive oil and lemon dressing lasts 3–4 days in the fridge in a closed jar.

Q: Can I make this salad ahead?
A: You can chop vegetables ahead and keep them separate. Mix just before serving.

Q: Is this salad good for kids?
A: Yes. Cut vegetables small and use a mild dressing to make it kid friendly.

Q: Can I add protein for a meal?
A: Yes. Add cooked chicken, tuna, beans, or hard-boiled eggs to make it a full meal.

Fresh Garden Salad

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No Cook
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

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Description

A quick and fresh salad perfect for any meal, packed with nutrients and flavor.

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Ingredients

Scale 1x2x3x

• 4 cups mixed lettuce or salad greens, washed and torn
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1 carrot, peeled and grated
• 1/4 cup olives (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice or vinegar
• Salt and black pepper to taste

Cook Mode Prevent your screen from going dark

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Instructions

1. Wash and dry all vegetables well.
2. Tear the lettuce into bite-size pieces and place in a large bowl.
3. Add the halved cherry tomatoes, sliced cucumber, sliced onion, and grated carrot.
4. Mix olive oil, lemon juice (or vinegar), salt, and pepper in a small bowl.
5. Pour the dressing over the salad and toss gently to coat.
6. Taste and add more salt or lemon if needed.
7. Serve right away for best crunch.

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Notes

For best results, dry the greens well before serving and add dressing just before eating.

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Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 6g
• Sodium: 200mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 3g
• Cholesterol: 0mg