Description
For those times when you need one more side dish to round out the meal! This simple leafy green salad will go with any meal and comes together quickly.
Ingredients
Units
Scale
- 8-10 cups fresh greens (mixed greens or summer lettuces are my fave)
- 4-5 radishes, thinly sliced
- 1-2 spring onions (or green onions), thinly sliced
- juice from 2 lemons (or 1/4 cup freshly squeezed lemon juice)
- 1/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon agave
- 1/4 teaspoon salt
- A pinch of black pepper
- Optional additions: thinly sliced radishes, cucumbers, onion, shredded carrots, fresh chopped herbs, sunflower seeds, parmesan
Instructions
- Prep veggies. Make sure greens a washed and dried (I love using my salad spinner for this!), and chopped into smaller pieces if needed (mostly relevant for larger leaf lettuces). Combine greens, radish slices, and onions in a large serving bowl.
- Lemon vinaigrette. Add lemon juice, extra virgin olive oil, Dijon, salt, pepper, and agave to a jar. Seal tightly with a lid, and shake vigorously until well-combined and frothy. The dressing could also be blended, but a jar does the trick here.
- Toss. Drizzle half of the lemon vinaigrette over the leaves and gently start to toss with clean hands or a tongs. Taste test a leaf or two. If you notice any dry leaves, add a splash more dressing, and toss. Repeat until every leaf is coated and flavored, but not sopping with dressing. I trust your senses here! If you do have dressing left, serve at the table for anyone who wants to add more.
Notes
- Vinaigrette + dressing the salad. You can sweeten the vinaigrette with honey, maple syrup, or cane sugar if you'd like as well. I recommend dressing the salad just before eating so it's as fresh as possible.
- Storage. This salad is best eaten fresh, but I was able to keep it in my fridge for 2 days without it getting soggy. So if you do have leftovers, you could eat them up with lunch the next day!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad; side dish
- Method: Combine
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: About 2 cups
- Calories: 117
- Sugar: 1.5 g
- Sodium: 66.1 mg
- Fat: 11.4 g
- Carbohydrates: 4 g
- Fiber: 1.3 g
- Protein: 1.6 g
- Cholesterol: 0 mg
