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Fresh salad recipes with healthy ingredients and vibrant colors.

Healthy Mixed Green Salad

A refreshing and nutritious mixed green salad featuring seasonal vegetables, creamy cheese, and crunchy nuts, all tossed in a zesty dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups Mixed greens (e.g., spinach, arugula, kale) Use a mix of greens for varied texture.
  • 1 cup Cherry tomatoes, halved Provides sweetness and color.
  • 1 cup Cucumber, diced Add crunch and freshness.
  • ½ cup Red onion, thinly sliced Add a sharp flavor.
  • 1 cup Bell peppers, chopped Use assorted colors for visual appeal.
  • 1 small Avocado, sliced Can substitute with nuts for texture.
  • ½ cup Feta cheese or goat cheese (optional) Add creaminess.
  • ¼ cup Nuts (e.g., walnuts, almonds) For added crunch.
  • ¼ cup Fresh herbs (e.g., parsley, cilantro) Enhances flavor.
Dressing
  • ¼ cup Olive oil Base for the dressing.
  • 2 tablespoons Lemon juice or balsamic vinegar Adjust to taste.
  • to taste Salt and pepper Season to preference.

Method
 

Preparation
  1. Wash and dry mixed greens using a salad spinner.
  2. Chop cherry tomatoes, cucumber, and bell peppers, and slice the red onion and avocado carefully.
Mix the Dressing
  1. In a small bowl, whisk together olive oil, lemon juice or balsamic vinegar, salt, and pepper.
Combine the Ingredients
  1. In a large mixing bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, bell peppers, and any additional vegetables you love. Toss gently.
Add Cheese and Nuts
  1. Sprinkle feta or goat cheese on top, along with your choice of nuts for extra texture.
Drizzle the Dressing
  1. Pour the dressing over the salad just before serving to keep the greens crisp. Toss gently.
Serve and Enjoy
  1. Serve as a light meal or a side dish. For heartier options, consider adding grains like quinoa or farro.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days, keeping the dressing separate until serving. You can prepare the chopped vegetables in advance.