Garden Salad Recipe
lemon chevre, wild leek vinaigrette, summer vegetables this dish is vegetarian and gluten free + (vegan options are available)
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Ingredients
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Salad Base
Lemon Chevre (or Vegan Option)
Wild Leek Vinaigrette
Method
Preparation
- 1
Prepare the Salad Base
In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, bell pepper, radishes, and shredded carrot. Toss gently to mix.
- 2
Make the Lemon Chevre
In a small bowl, mix the chevre, lemon juice, olive oil, chopped herbs, salt, and black pepper until smooth. For a vegan option, substitute the chevre with a plant-based cream cheese.
- 3
Prepare the Wild Leek Vinaigrette
In another bowl, whisk together the chopped wild leeks, apple cider vinegar, olive oil, honey (or agave syrup), salt, and black pepper until well combined.
Assembly
- 4
Assemble the Salad
Drizzle the wild leek vinaigrette over the salad base and toss to coat evenly. Serve with dollops of lemon chevre on top or mix in for a creamy texture.
