Here’s a full recipe for a Fresh and Vibrant Salad Tossed in Herb Dressing — crisp vegetables, bright flavors, and a fragrant dressing that ties it all together.
🥗 Ingredients
Salad
- 4 cups mixed greens (arugula, spinach, romaine, or mesclun)
- 1 cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, thinly sliced
- ½ red onion, thinly sliced
- 1 avocado, diced
- ½ cup feta cheese (optional)
- ¼ cup toasted sunflower seeds or pumpkin seeds
Herb Dressing
- ¼ cup extra virgin olive oil
- 2 tbsp lemon juice (or white wine vinegar)
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh basil, finely chopped
- 1 tbsp fresh dill or cilantro, finely chopped
- Salt & pepper, to taste
🔥 Instructions
- Prepare dressing:
- In a small bowl, whisk olive oil, lemon juice, Dijon mustard, garlic, and herbs.
- Season with salt and pepper.
- Assemble salad:
- In a large bowl, combine greens, cucumber, tomatoes, bell pepper, onion, avocado, and seeds.
- Toss & serve:
- Drizzle dressing over salad just before serving.
- Toss gently to coat.
- Sprinkle with feta if desired.
🍽 Serving Suggestions
- Serve as a light lunch with crusty bread.
- Pair with grilled chicken, fish, or tofu for a complete meal.
- Add cooked quinoa or chickpeas for extra protein.
🌟 Variations
- Mediterranean style: Add olives and swap feta for halloumi.
- Summer twist: Use peaches or strawberries for sweetness.
- Hearty version: Add roasted sweet potatoes or beets.
🥡 Storage
- Salad: Best enjoyed fresh; refrigerate undressed up to 1 day.
- Dressing: Store in a sealed jar up to 5 days. Shake before use.
This salad is crisp, colorful, and bursting with herbaceous flavor — a refreshing side or main dish that feels both nourishing and indulgent.
