25 Apr Everyday Salad

I always have a variation of this salad, it has so much flavour, texture and goodness! This is great as a side salad, or to make it a meal, I add in protein which is usually chicken, canned tuna or chickpeas.

Here’s what you need, feel free to add or subtract to your liking!

Print Recipe

Everyday Salad

Course

Salads

Keyword

high fibre, low carb, nutrient dense, vegetables, vegetarian

Servings

servings

Ingredients

Salad

• 6 cups leafy greens I like to use a mix of arugula and baby spinach
• 1 cup shredded carrots
• 1 red pepper, sliced
• 1/2 cup purple cabbage
• 1 small red onion, sliced
• 1 english cucumber, chopped
• 1 cup parsley and/or cilantro you can use either, or a mix of both
• 1/2 cup pom seeds (optional)
• 1/3 cup sunflower seeds
• 1/2 avocado, diced
• some crumbled feta

Dressing

• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 clove garlic minced
• 1-2 tsp dijon mustard
• 1 tsp honey
• salt and pepper to taste

Course Salads Keyword high fibre, low carb, nutrient dense, vegetables, vegetarian Servings servings Ingredients Salad 6 cups leafy greens I like to use a mix of arugula and baby spinach 1 cup shredded carrots 1 red pepper, sliced 1/2 cup purple cabbage 1 small red onion, sliced 1 english cucumber, chopped 1 cup parsley and/or cilantro you can use either, or a mix of both 1/2 cup pom seeds (optional) 1/3 cup sunflower seeds 1/2 avocado, diced some crumbled feta Dressing 1/2 cup olive oil 1/4 cup balsamic vinegar 1 clove garlic minced 1-2 tsp dijon mustard 1 tsp honey salt and pepper to taste

Instructions

Salad

1. For the salad, toss all ingredients together. Add dressing once the salad is plated.

Dressing

1. Mix everything until combined, pour into a jar and use when needed. Keeps well in the fridge for weeks