Ingredients
For the Salad:
- 2 cups romaine or mixed greens, chopped
- 1 cup cherry tomatoes, halved
- 1 small cucumber, sliced thin
- 1/2 red onion, finely sliced
- 1/2 red bell pepper, diced
- 1/2 avocado, cubed (optional but creamy!)
- 1/4 cup feta cheese, crumbled
- 2 tablespoons toasted sunflower seeds or chopped almonds
For the Dressing (Tangy Magic!)
- 3 tablespoons olive oil
- 1 ½ tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 garlic clove, minced
- Salt and black pepper, to taste
Instructions
- Prepare the Veggies:
Wash and chop all the salad ingredients. Add them to a large bowl. - Make the Dressing:
In a small jar or bowl, whisk together olive oil, lemon juice, vinegar, Dijon mustard, honey, garlic, salt, and pepper until smooth and emulsified. - Toss and Serve:
Pour the dressing over the salad right before serving. Toss gently to coat everything evenly. - Top it Off:
Sprinkle with feta and sunflower seeds for that satisfying crunch and flavor burst!
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Storage Tips
If you want to prep ahead:
- Keep the salad and dressing separate in the fridge.
- Salad stays crisp for up to 2 days, and the dressing can last up to a week.
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Optional Add-Ins
- Grilled chicken, shrimp, or chickpeas for extra protein.
- Fresh herbs like mint, basil, or parsley for a refreshing kick.
- A few orange or pomegranate segments for a fruity twist.