Healthy Salad
Brighten up your meal plans with this vibrant and nutrient-packed Healthy Salad recipe, the perfect blend of fresh, crisp veggies and satisfying flavors! Featuring a medley of mixed leafy greens, juicy cherry tomatoes, crunchy cucumber, shredded carrot, creamy avocado, and protein-rich chickpeas, this salad is as wholesome as it is delicious. A tangy homemade dressing made with olive oil, fresh lemon juice, Dijon mustard, and a touch of honey or maple syrup ties it all together, while optional crumbles of feta cheese add a savory twist. Ready in just 15 minutes and packed with vitamins, fiber, and healthy fats, this easy salad is perfect for a light lunch, dinner side, or a nutritious main course. Vegetarian, customizable, and bursting with flavor, it’s a go-to recipe for clean eating enthusiasts!
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Recipe Information
Ingredients
- 4 cups Mixed leafy greens (spinach, kale, arugula, etc.)
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 large Carrot
- 1 large Avocado
- 0.25 medium Red onion
- 1 cup Chickpeas (cooked or canned, drained and rinsed)
- 0.5 cup Feta cheese (optional)
- 2 tablespoons Olive oil
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey or maple syrup
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
1. Wash and dry the mixed leafy greens thoroughly. Place them in a large salad bowl.
2. Slice the cherry tomatoes in halves and add them to the bowl.
3. Peel the cucumber, if desired, and slice it thinly. Add to the salad bowl.
4. Peel the carrot and shred it using a box grater or julienne slicer. Add the shredded carrot to the bowl.
5. Cut the avocado in half, remove the pit, and scoop out the flesh. Dice into bite-sized pieces and gently add to the salad.
6. Thinly slice the red onion and add it to the bowl.
7. Add the cooked or canned chickpeas to the salad, along with the feta cheese if desired.
8. To make the dressing, whisk together olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, salt, and black pepper in a small bowl or jar until emulsified.
9. Drizzle the dressing over the salad and toss gently to combine all the ingredients, ensuring the dressing coats the vegetables evenly.
10. Serve the salad immediately as a main dish or side and enjoy!
Nutrition Facts
Calories |
1403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2496 mg | 109% | |
| Total Carbohydrate | 113.2 g | 41% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 30.5 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 938 mg | 72% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2930 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
