Print

Garden Salad

garden salad
Print Recipe

This Garden Salad is the perfect go-to recipe for a quick side salad for dinner, and can even be enjoyed as the main-course of a meal! 

Ingredients

Scale

Garden Salad Ingredients:

  • 3 red bell peppers, sliced
  • 8 small radishes, sliced
  • 3 carrots, chopped
  • 3 handfuls butterhead lettuce
  • 1 handful cilantro or parsley
  • 1/2 cup green olives, sliced
  • 3 small beet bulbs, peeled and sliced
  • 2 avocados, chopped
  • Pink Himalayan salt, to taste 

Garden Salad Vinaigrette:

  • 2 tablespoons minced shallots
  • Juice from 1 whole lemon
  • 1 teaspoon Dijon mustard
  • 2 teaspoons raw honey (omit for Whole30)
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • Pink Himalayan salt, to taste 
  • Freshly ground black pepper, to taste

Instructions

Garden Salad:

  1. In a large salad bowl, add all of the ingredients above, except for the avocados, and gently toss.
  2. Drizzle the Garden Salad Vinaigrette on top and toss again. Season lightly with salt to taste. Gently fold in the avocados. Serve at room temperature.

Garden Salad Vinaigrette:

  1. In a small bowl, mix together the shallots, lemon juice, mustard and honey. Slowly drizzle in the oil; whisk well. Season with salt and pepper to taste.
  2. Drizzle the vinaigrette on the salad. Let dressed salad sit at room temperature for 10 minutes before serving.

 

Notes

Dressing will keep 5 days if you store it in a dark, covered container in the refrigerator.

Keywords: Garden Salad

Find it online: https://cleancuisine.com/garden-salad/