Fresh Salad Recipe

Inspired by Portuguese Club Of Vancouver

Time20m

Serves4

Elevate your dining experience with our Fresh Salad. Crisp greens, vibrant vegetables, and a tantalizing dressing come together to create a refreshing side that complements any main course.

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Ingredients

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Salad

6 cups mixed salad greens (romaine, baby spinach, arugula)

1 cups Cherry tomatoes, halved

1 cups cucumber, seeded and thinly sliced

1/2 cups red bell pepper, thinly sliced

1/4 cups Red onion, thinly sliced

1/2 cups carrot, peeled and julienned or shredded

1 each avocado, diced (optional)

1/4 cups crumbled feta or goat cheese (optional)

1/4 cups toasted nuts or seeds (walnuts, almonds, or pumpkin seeds) (optional)

Dressing

3 tbs extra-virgin olive oil

2 tbs fresh lemon juice

1 tbs white wine vinegar or apple cider vinegar

1 tsp Dijon mustard

1 tsp honey or maple syrup

1/2 tsp Garlic, minced

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tbs optional fresh herbs (chopped parsley, basil, or chives)

Method

Salad

Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Place greens in a large mixing bowl. Rinse cherry tomatoes and cut each in half. Peel, seed (if desired) and thinly slice the cucumber. Thinly slice the red bell pepper and red onion. Peel and julienne or shred the carrot. If using avocado, dice it and immediately toss with a squeeze of lemon to slow browning; set aside.

Assemble salad

Add the halved cherry tomatoes, sliced cucumber, red bell pepper, red onion, and carrot to the bowl with the greens. Toss gently to combine. If using, add crumbled cheese and toasted nuts or seeds on top just before serving so textures remain crunchy.

Dressing

In a small bowl or jar add the lemon juice, white wine vinegar, Dijon mustard, honey (or maple syrup), and minced garlic. Whisk or shake to combine until smooth.

Slowly stream in the extra-virgin olive oil while whisking (or add to the jar and shake vigorously) to emulsify the dressing. Season with salt and freshly ground black pepper. Taste and adjust: add more salt or lemon juice for brightness, or a touch more honey for sweetness. Stir in optional chopped fresh herbs if using.

If preparing ahead, refrigerate the dressing in a sealed container for up to 3 days. Bring to room temperature and re-whisk before using.

Just before serving, drizzle about half to three-quarters of the dressing over the assembled salad (start light; you can always add more). Gently toss the salad to coat vegetables evenly. Plate or serve family-style and pass remaining dressing at the table.