Fresh Summer Salad
User Reviews
5
Fresh Summer Salad
Description
This salad combines 6 cups of mixed greens with sliced English cucumber, thinly sliced radishes, thin red onion slices, halved cherry tomatoes, sliced avocado, and crumbled feta cheese. The addition of sunflower or pumpkin seeds contributes a nutty crunch. The dressing is made by whisking fresh lemon juice, sugar, Dijon mustard, salt, and pepper, then slowly incorporating olive oil until emulsified.
The salad components are tossed with some of the dressing to coat the greens and vegetables evenly. The remaining ingredients like avocado, feta, and seeds are sprinkled on top for a varied texture and appearance. This results in a refreshing, balanced dish with creamy, crisp, and tangy notes, highlighting seasonal produce.
This variety is suitable as a light main or side dish during warm weather. Optional additions include a drizzle of balsamic glaze and toasting the seeds to enhance their flavor and aroma. The salad and dressing can be stored refrigerated separately and combined shortly before serving to maintain freshness and texture.
Ingredients
- 6 cups mixed greens
- ½ English cucumber sliced
- 6 radish thinly sliced
- ¼ cup red onion or to taste, thinly sliced
- ½ cup cherry tomato halved
- 1 medium avocado sliced
- 2 ounces feta cheese crumbled
- 2 tablespoons sunflower seeds or pumpkin seeds
Dressing
- 1 ½ tablespoons lemon juice fresh
- 1 teaspoon granulated sugar
- 1 teaspoon Dijon mustard
- salt to taste
- black pepper to taste
- 3 tablespoons olive oil
Instructions
- For the dressing, combine all ingredients except the olive oil in a small bowl. While whisking, drizzle in the olive oil until well mixed.
- Combine the greens, cucumber, radishes, and red onion in a large bowl. Add the dressing (you may not need all of it) and toss well to combine.
- Sprinkle the remaining ingredients on top. Serve immediately.
Notes
- Optional: Drizzle balsamic glaze over the salad for added sweetness and depth.
- Toasting sunflower or pumpkin seeds before adding improves their flavor and crunch; do this in a dry pan over medium heat until lightly browned.
- Store the salad in the fridge in a covered container for up to two days, tossing before serving to refresh.
- Dressing can be refrigerated for up to seven days in a sealed jar or cruet, but use within four days for best flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249 | 12% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 19mg | 6% |
| Sodium | 237mg | 10% |
| Potassium | 411mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 13.7mg | 15% |
| Calcium | 82mg | 8% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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