Ingredients
- 4 cups mixed greens (spinach, arugula, and kale work beautifully)
- 1 cucumber, thinly sliced
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 1/4 cup roasted sunflower seeds
- 1/2 cup fresh basil leaves
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey (or agave syrup for a vegan option)
- Salt and pepper to taste
Feel free to substitute the feta with goat cheese or even a plant-based alternative if dairy isn’t your thing. The beauty of this Greenest Salad lies in its flexibility and the joy of making it your own.
Instructions
- Start by washing and drying your mixed greens. I like to use a salad spinner for this — a little trick I picked up from my grandmother, who always emphasized the importance of fresh, crisp greens.
- In a large salad bowl, combine the mixed greens, cucumber slices, cherry tomatoes, and red onion.
- Add in the avocado and gently toss to mix. Be careful not to mash the avocado; you want those lovely chunks to remain intact.
- Sprinkle the crumbled feta cheese and roasted sunflower seeds on top. These add a delightful crunch and a touch of creaminess.
- For the dressing, whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl. This was my mom’s go-to dressing — simple yet packed with flavor.
- Pour the dressing over the salad, and gently toss everything together until well coated.
- Garnish with fresh basil leaves. Their aromatic essence brings the salad to life, reminiscent of summer evenings spent gardening with my family.
- Serve immediately and enjoy the vibrant flavors!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International