Ingredients
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
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
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Dress Right Before Serving: Spring mix greens are delicate and can wilt quickly.
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Dry Your Greens Well: Excess moisture will dilute the vinaigrette.
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Shake the Dressing Again: Lemon vinaigrette can separate—give it a quick shake before pouring.
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Balance the Acidity: If your lemon is very tart, add a touch more honey.
Variations
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Add Protein: Top with grilled chicken, shrimp, salmon, or chickpeas for a complete meal.
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Make It Creamy: Add 1 tablespoon Greek yogurt to the dressing for a creamy lemon twist.
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Add Fruit: Toss in sliced strawberries, blueberries, or apple slices for a sweet contrast.
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Mediterranean Style: Add olives, cucumbers, feta, and a sprinkle of oregano.
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Avocado Upgrade: Add diced avocado for extra creaminess and healthy fats.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 4g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 7g
- Fiber: 2g