why make this recipe
This recipe is perfect for those who seek a healthy yet delicious meal option. It features fresh ingredients that not only taste good but also nourish your body. Plus, it is easy to make, and you can enjoy it any time of the day. Whether you’re looking for a quick lunch or a light dinner, this dish will satisfy your cravings while keeping things nutritious.
how to make Pin by Christine Duval on Flammes et Saveurs in 2026
Ingredients:
- 2 cups of mixed greens (spinach, arugula, and kale)
- 1 cup of cherry tomatoes, halved
- 1 cucumber, sliced
- 1 avocado, diced
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of feta cheese, crumbled
- 1/4 cup of olives, pitted and sliced
- 3 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- Salt and pepper to taste
- Fresh herbs (like basil or parsley) for garnish
Directions:
- Start by washing the mixed greens thoroughly and placing them in a large salad bowl.
- Add the halved cherry tomatoes, sliced cucumber, diced avocado, and thinly sliced red onion to the bowl with the greens.
- Toss in the crumbled feta cheese and sliced olives.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and mix gently to combine all the ingredients.
- Garnish with fresh herbs before serving.
how to serve Pin by Christine Duval on Flammes et Saveurs in 2026
Serve this dish as a refreshing main course or as a side salad with grilled chicken or fish. You can also pair it with whole-grain bread to make it a more filling meal. It’s colorful and appealing, making it a great addition to any meal.
how to store Pin by Christine Duval on Flammes et Saveurs in 2026
If you have leftovers, store them in an airtight container in the refrigerator. It’s best to keep the dressing separate until you’re ready to eat again to ensure the salad stays crunchy. The salad can last for up to two days in the fridge.
tips to make Pin by Christine Duval on Flammes et Saveurs in 2026
- Use fresh, seasonal ingredients for the best flavor.
- Feel free to add other veggies that you enjoy, like bell peppers or carrots.
- For added protein, consider topping the salad with grilled chicken or chickpeas.
- Make the salad ahead of time and keep the dressing in a jar to add just before serving.
variation
You can easily customize this salad to fit your taste. Try adding nuts for crunch, or swap feta for goat cheese. You can also use a different dressing, like lemon vinaigrette or ranch, for a different flavor profile.
FAQs
1. Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just keep the dressing separate until you are ready to serve to maintain the freshness.
2. Is this recipe vegetarian?
Yes, this recipe is vegetarian. However, if you want it to be vegan, simply omit the feta cheese.
3. What other ingredients can I add to the salad?
You can add nuts, seeds, or other vegetables you enjoy, like bell peppers, carrots, or radishes to enhance the flavor and texture.
Fresh Mixed Greens Salad
A delicious and healthy salad featuring a mix of greens, vegetables, and a tangy dressing, perfect for any meal.
Salad Base
- 2 cups mixed greens (spinach, arugula, and kale) (Use fresh ingredients for the best flavor.)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, sliced
- 1 medium avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled (Can be omitted for a vegan option.)
- 1/4 cup olives, pitted and sliced
Dressing
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- to taste Salt and pepper
Garnish
- to taste Fresh herbs (like basil or parsley) (For garnish.)
Preparation
- Wash the mixed greens thoroughly and place them in a large salad bowl.
- Add the halved cherry tomatoes, sliced cucumber, diced avocado, and thinly sliced red onion to the bowl with the greens.
- Toss in the crumbled feta cheese and sliced olives.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the salad and mix gently to combine all the ingredients.
- Garnish with fresh herbs before serving.
Serve this dish as a refreshing main course or as a side salad with grilled chicken or fish. If you have leftovers, store them in an airtight container in the refrigerator. It’s best to keep the dressing separate until you’re ready to eat again to ensure the salad stays crunchy. The salad can last for up to two days in the fridge.