Garden Vegetable Salad

Garden Vegetable Salad Recipe

This salad uses all green veggies, but you can easily substitute with your faves.

Prep Time: 10–15 minutes

Serves: 6–8 Servings

Vinaigrette:

  • 1/4 cup champagne or white balsamic vinegar
  • 1 small shallot, minced
  • Juice from 1/2 lemon
  • 1 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp Dijon mustard
  • 1/2 cup olive oil

Salad:

  • 1 head green leaf lettuce (outer leaves removed), chopped
  • 1 head romaine (large) or iceberg (small) lettuce, chopped
  • 4 oz baby spinach
  • 1/2 cup fresh herbs: mix of basil, tarragon, and cilantro
  • 1 green pepper, julienned
  • 1 English cucumber, sliced in rounds
  • 1 avocado, diced

Preparation:

To make the salad, toss the lettuces, spinach, and herbs together in a large bowl and mix well. Top with the green pepper, cucumber, and avocado.

To make the vinaigrette, add the vinegar, shallot, lemon juice, honey, salt, pepper, and mustard to a food processor and pulse until combined. Slowly add the olive oil in a steady stream, with the food processor running, to make an emulsion. If you prefer, you can whisk the dressing by hand instead of using the food processor.

Add the dressing to the salad and toss everything together, or drizzle the dressing over individual salads when serving.

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