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I’m Not a Salad Person, But This Changed Me: Fresh, Tangy, and Totally Addictive
For many, salads are a tedious afterthought—a bowl of leafy greens that feels like a chore rather than a treat. But every so often, a recipe comes along that completely redefines what a salad can be. This particular recipe is fresh, tangy, and utterly addictive, even for someone who’s convinced they’re “not a salad person.” With a vibrant mix of textures, bold flavors, and a dressing that ties everything together perfectly, this salad is a game-changer.
Here’s how to make it step by step.
Ingredients
For the Salad:
- 4 cups mixed greens (arugula, spinach, and romaine work best)
- 1 cup cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- 1/2 red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup crumbled feta cheese
- 1/4 cup roasted sunflower seeds or chopped nuts for crunch
- Optional: 1/4 cup pomegranate seeds for a sweet burst
For the Tangy Dressing:
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and black pepper to taste
- Optional: 1 small garlic clove, minced
Step-by-Step Method
Step 1: Prep the Vegetables
Wash and dry your greens thoroughly. Slice the cucumber and red onion thinly so they blend nicely with the other textures. Halve the cherry tomatoes and dice the avocado.
Pro tip: Keeping the avocado slightly firm helps it hold its shape instead of turning mushy in the salad.
Step 2: Make the Dressing
In a small bowl or jar, combine the olive oil, lemon juice, apple cider vinegar, Dijon mustard, and honey. Whisk until emulsified. Taste and season with salt and black pepper. If using garlic, add it now for an extra punch of flavor.
Pro tip: Whisking the dressing vigorously makes it creamy and helps it coat every leaf evenly.
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