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Chopped Spring Salad

A vibrant and delicious salad combining crisp greens, juicy tomatoes, and creamy avocado, perfect for light meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Light Meal, Salad
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 4 cups Mixed greens (e.g., arugula, spinach, romaine)
  • 1 cup Cherry tomatoes, halved
  • 1 cup Cucumber, diced
  • 1 cup Radishes, thinly sliced
  • 1 medium Bell pepper, chopped
  • 1 cup Carrots, shredded
  • 1/2 medium Red onion, thinly sliced
  • 1 medium Avocado, diced Essential for creaminess.
Dressing Ingredients
  • 3 tablespoons Fresh citrus juice (e.g., lemon or orange)
  • 2 tablespoons Olive oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper

Method
 

Preparation
  1. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, radishes, bell pepper, carrots, red onion, and avocado.
  2. In a small bowl, whisk together the fresh citrus juice, olive oil, salt, and pepper.
  3. Drizzle the dressing over the salad and toss gently to combine.
  4. Serve immediately as a refreshing side or light main dish.

Notes

This salad stays fresh in the fridge for about 2 days. Keep the dressing separate until serving to maintain crispness. Customize with feta or quinoa for added flavor.