1. Prep the Vegetables
Wash and dry greens thoroughly (use a salad spinner or paper towels).
Halve tomatoes, slice cucumber and onion, cube avocado.
2. Make the Dressing
In a small jar, combine olive oil, vinegar, Dijon, honey, salt, and pepper.
Shake or whisk until emulsified.
3. Toss & Serve
In a large bowl, add greens, tomatoes, cucumber, and onion.
Drizzle with dressing; toss gently.
Top with avocado and optional extras just before serving.
Serving Suggestions
🥑 As a main: Add grilled chicken, salmon, hard-boiled eggs, or quinoa
🥖 With bread: Crusty whole-grain loaf or garlic toast
🍋 Drink pairings: Sparkling water with lemon, iced green tea, or white wine
Make-Ahead & Storage Tips
Greens: Store dry in a container lined with paper towels (up to 5 days).
Dressing: Keeps 1 week refrigerated.
Prep ahead: Chop veggies morning-of; assemble just before eating to keep crisp.
Frequently Asked Questions
Q: Can I make it nut-free?
A: Yes! Skip seeds or use roasted pepitas (pumpkin seeds).
Q: No apple cider vinegar?
A: Substitute with lemon juice, white wine vinegar, or rice vinegar.
Q: Want more protein?
A: Add ½ cup chickpeas, lentils, tofu, or grilled shrimp.
Q: How to keep avocado from browning?
A: Add it at the very end—or toss cubes with a few drops of lemon juice.
❤️ The Heart of the Salad
This isn’t just greens—it’s a celebration of freshness and simplicity. It’s what you make when you want to feel light, energized, and nourished without spending hours in the kitchen.
So wash those leaves, shake that dressing, and toss with joy. Because the best salads aren’t complicated—they’re bright, balanced, and made with care.
“Good salad doesn’t need a recipe—it just needs kindness, and someone hungry.” 🌿✨
