Salada Verdegf Recipe

Prepare greens

Rinse the mixed baby greens and romaine under cold water. Spin or pat dry thoroughly using a salad spinner or clean kitchen towels to remove excess moisture. Tear any large leaves to bite-sized pieces and place in a large serving bowl.

Prepare vegetables

Peel and thinly slice the cucumber; thinly slice the green bell pepper and scallions. Add the cucumber, bell pepper, and scallions to the bowl with the greens. Chop the parsley and basil finely and sprinkle over the salad.

Avocado and olives

Cut the avocado in half, remove the pit, dice the flesh into 1/2-inch cubes and gently toss with a squeeze of lemon (from the measured lemon juice) to prevent browning. Halve the pitted green olives and add both to the salad bowl.

Seeds

If your pumpkin seeds are not toasted, toast them in a dry skillet over medium heat for 2–3 minutes, tossing frequently, until fragrant and slightly browned. Cool briefly and sprinkle over the salad just before serving.

Emulsify dressing

In a small bowl or jar, combine the lemon juice, white wine vinegar, Dijon mustard, honey (or agave), minced garlic, salt, and pepper. Whisk briskly while slowly pouring in the olive oil to create an emulsion. Alternatively, place all dressing ingredients in a jar, secure the lid, and shake vigorously for 30–45 seconds.

Taste and adjust

Taste the dressing and adjust seasoning: add a pinch more salt for brightness, more honey for sweetness, or a splash more olive oil if too sharp. The dressing should be bright, tangy, and slightly silky.

Just before serving, pour about half of the dressing over the salad and gently toss to coat all ingredients. Add more dressing to taste (reserve any leftover dressing refrigerated for up to 3 days).

Top with diced avocado, halved green olives, and toasted pumpkin seeds. Give a final gentle toss so the avocado keeps its shape. Serve immediately.

Notes: This salad is naturally gluten-free. Serves as a light main or side—pair with protein if desired.