All winter long, it felt like I was on a great quest only instead of a holy grail I was searching for easy and tasty ways to prepare vegetables. In the summer, I don’t have to look very far. Inevitably, when summer rolls around, all I ever want is a nice dinner salad. I think it’s the sunlight that inspires me to eat brightly colored cool foods. I search Pinterest for new summer salad recipes at least once a week. One thing I love about salads is that virtually anything in your kitchen can go in one. That leaves a ton of room for creativity and innovation. But a lot of times salad recipes in cookbooks and online call for ingredients that require a special grocery trip or take too long to prepare, which is great sometimes but not always. Sometimes I just want a plain old dinner salad.
Lately, my favorite salad to make has been just that: one that gets back to the basics. Honestly it reminds me of the kind of salad you’d make at a salad bar, except the ingredients are fresh and haven’t been manhandled by who knows how many strangers.
This salad is all veggies (plus some sunflower seeds). It is super easy to prepare, and would be a good option to take for lunch at the office. The recipe as it stands is for one entree-sized salad. If you want to make more just increase the amount of ingredients proportionally.
Prep Time: 10 minutes
- Handful Mixed Greens and/or Spinach
- 1 Heart of Romaine
- 1 Campari Tomato (or other small variety)
- 1/2 Cup Diced Cucumber
- 1/2 Cup Diced Carrots (or Matchstick Carrots)
- 1/2 Cup Chopped Broccoli
- 1-2 TBL Chopped Red Onion
- 1/2 a Small Avocado
- 1 TBL Sunflower Seeds
Combine all ingredients except avocado. Toss. Address vinaigrette and avocado. Toss again. Enjoy!
Honey Dijon Vinaigrette:
1 Teaspoon Each:
- Honey (or Agave if Vegan)
- Dijon Mustard
- Balsamic Vinegar
- Extra Virgin Olive Oil
- Lemon Juice
One important thing to note about this salad is that these proportions are not mandatory. I don’t like much tomato or onion in my salad, so I limited the quantity. One the other hand I love lettuce and avocado so I added a bit more. If you feel the opposite, just adjust your quantities accordingly! This is just a starting guide, really. The dressing, Honey Dijon Vinaigrette, is one of my favorites, and is generally my go-to for a vegetable salad. You can make a big batch and store in a mason jar, but it only keeps for a few days.
This salad is easy to make and pretty tasty. Plus the fiber and nutrients make it surprisingly filling, even though it is fairly low in calories (around 250). It’s just a nice, crisp and refreshing bowl of vegetables that works best in summer, but could probably be enjoyable all year round!