egetables, creamy avocado, and a zesty homemade vinaigrette. With just 7 simple ingredients, it’s packed with nutrients, fiber, and flavor, perfect for a quick lunch, side dish, or light dinner.
No cooking required—just chop, whisk, and toss!
Why You’ll Love This Recipe
- 🥗 Ready in 10 minutes—no cooking!
- 💚 Naturally gluten-free, dairy-free & vegan
- 💸 Costs under $6—serves 2 as a main, 4 as a side
- 🌱 Packed with fiber, healthy fats, and antioxidants
Ingredients You’ll Need
(Serves 2 as a main, 4 as a side)
For the Salad:
- 5 oz (about 5 cups) mixed baby greens (spring mix, arugula, spinach, or romaine blend)
- ½ cup cherry tomatoes, halved
- ¼ cucumber, thinly sliced or diced
- ¼ red onion, thinly sliced (or sub with green onions)
- ½ ripe avocado, cubed
- Optional: 2 tbsp sunflower seeds, chickpeas, or crumbled feta
For the Tangy Vinaigrette:
- 3 tbsp extra-virgin olive oil
- 1½ tbsp apple cider vinegar (or lemon juice)
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt & black pepper to taste
💡 Pro Tips:
- Massage greens lightly with dressing to soften bitter leaves (like arugula).
- Add avocado last to prevent browning.
- Double the dressing—it keeps for 1 week in the fridge!
Step-by-Step Instructions (Crisp, Bright, Foolproof)
