Ingredients

Scale

For the Salad:

5 oz spring mix greens

1 cup cherry tomatoes, halved

1/2 cucumber, thinly sliced

1/4 small red onion, thinly sliced

1/4 cup shredded carrots

1/4 cup crumbled feta or shaved Parmesan (optional)

1/4 cup toasted almonds or walnuts (optional)

For the Lemon Vinaigrette:

3 tablespoons extra virgin olive oil

1 1/2 tablespoons fresh lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey (or maple syrup)

1 small garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon black pepper

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until fully emulsified. Set aside.

Assemble the Salad:
In a large salad bowl, combine spring mix, tomatoes, cucumber, red onion, and carrots.

Dress and Toss:
Drizzle the lemon vinaigrette over the salad just before serving. Toss gently until evenly coated.

Finish and Serve:
Top with cheese and toasted nuts if using. Serve immediately for maximum freshness.

Notes

Cooking Tips

Dress Right Before Serving: Spring mix greens are delicate and can wilt quickly.
Dry Your Greens Well: Excess moisture will dilute the vinaigrette.
Shake the Dressing Again: Lemon vinaigrette can separate—give it a quick shake before pouring.
Balance the Acidity: If your lemon is very tart, add a touch more honey.

Variations

Add Protein: Top with grilled chicken, shrimp, salmon, or chickpeas for a complete meal.
Make It Creamy: Add 1 tablespoon Greek yogurt to the dressing for a creamy lemon twist.
Add Fruit: Toss in sliced strawberries, blueberries, or apple slices for a sweet contrast.
Mediterranean Style: Add olives, cucumbers, feta, and a sprinkle of oregano.
Avocado Upgrade: Add diced avocado for extra creaminess and healthy fats.

Author: Emma
Prep Time: 10 minutes

Nutrition

Serving Size: 1 serving
Calories: 165
Sugar: 4g
Sodium: 180mg
Fat: 14g
Saturated Fat: 2g
Carbohydrates: 7g
Fiber: 2g