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Spring Mix Salad

A vibrant and refreshing salad packed with fresh greens and colorful vegetables, perfect for a quick healthy meal.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Salad
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Base
  • 5 cups spring mix greens (baby spinach, arugula, baby lettuce blend)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, sliced
  • 1/2 cup shredded carrots
  • 1/2 each avocado, diced Add just before serving to prevent browning.
  • 1/4 small red onion, thinly sliced
  • 2 tablespoons sunflower seeds or pumpkin seeds (optional)
  • 2 tablespoons fresh herbs (parsley or basil), chopped (optional)
Dressing
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Preparation
  1. Place the spring mix greens into a large salad bowl. If they’re not pre-washed, give them a quick rinse under cold water and dry thoroughly.
  2. Slice the cherry tomatoes in half and cut the cucumber into thin slices.
  3. Shred the carrots and thinly slice the red onion.
  4. Cut the avocado into small cubes shortly before assembling the salad.
  5. Add the tomatoes, cucumbers, carrots, red onion, and avocado to the bowl with the greens.
Dressing Preparation
  1. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper until smooth.
Assembly
  1. Drizzle the dressing over the salad just before serving.
  2. Gently toss the salad until the greens and vegetables are evenly coated.
  3. Top with sunflower seeds and fresh herbs if desired.
  4. Serve immediately while the ingredients are crisp and fresh.

Notes

Customize it with other veggies like radishes or bell peppers. For meal prep, store the dressing separately.