Paleo Crisp Green Salad with Lemon Vinaigrette
Bright, fresh, and completely paleo-friendly, this Crisp Green Salad with Lemon Vinaigrette is the perfect blend of nutritious greens and bold citrus flavor. Featuring a medley of crunchy romaine lettuce, baby spinach, crisp cucumber, sweet green bell pepper, and creamy avocado, this salad is elevated with a sprinkle of fresh parsley for herbal brightness. The homemade lemon vinaigrette, made with extra virgin olive oil, Dijon mustard, and minced garlic, offers a tangy, zesty finish that ties all the ingredients together beautifully. With a prep time of just 15 minutes and no cooking required, this wholesome dish is ideal as a refreshing side or a light main course. Serve it immediately for maximum crunch and enjoy a salad that’s vibrant in flavor and rich in health-conscious ingredients.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head Romaine lettuce
- 2 cups Baby spinach
- 1 medium Cucumber
- 1 medium Green bell pepper
- 1 medium Avocado
- 0.5 cup Fresh parsley
- 3 tablespoons Lemon juice
- 4 tablespoons Extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and dry the romaine lettuce and baby spinach thoroughly. Chop the romaine lettuce into bite-sized pieces and set aside with the baby spinach in a large salad bowl.
Peel the cucumber and slice it into thin rounds. Core the green bell pepper and chop it into small cubes. Add these to the salad bowl.
Cut the avocado in half, remove the pit, and dice the flesh. Carefully scoop the diced avocado onto the salad.
Chop the fresh parsley and sprinkle it over the salad.
To prepare the lemon vinaigrette, mince the garlic clove finely and add it to a small mixing bowl.
Add the lemon juice, extra virgin olive oil, Dijon mustard, salt, and black pepper to the bowl with the garlic.
Whisk the mixture vigorously until all ingredients are well combined and the vinaigrette is emulsified.
Drizzle the lemon vinaigrette over the salad and toss gently to ensure all the ingredients are coated evenly.
Serve the salad immediately for best freshness and texture.
Nutrition Facts
Calories |
928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1547 mg | 67% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 14.7 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 393 mg | 30% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2808 mg | 60% | |
*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.
