Paleo Fresh and Zesty Summer Salad
Vibrant, wholesome, and bursting with flavor, this Paleo Fresh and Zesty Summer Salad is a must-have for warm-weather dining. Packed with crisp mixed greens, hydrating cucumbers, juicy cherry tomatoes, creamy avocado, and the sharp bite of red onion, this nutrient-rich salad is elevated with fresh basil and the crunch of toasted almonds. A tangy, homemade lemon vinaigrette ties everything together, making it a light yet satisfying option that’s perfect for paleo enthusiasts and anyone looking for a refreshing, nutrient-packed dish. This quick 15-minute recipe is an effortless choice for a healthy side or a standalone meal, embodying the essence of summer with every bite. Keywords: paleo summer salad, fresh and zesty salad, quick healthy salad recipe, lemon vinaigrette, gluten-free summer recipes.
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Recipe Information
Ingredients
- 4 cups mixed greens
- 1 medium cucumber
- 1 cup cherry tomatoes
- 1 large ripe avocado
- 0.25 medium red onion
- 0.25 cup almonds
- 0.5 cup fresh basil leaves
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by washing all vegetables and herbs thoroughly under cold running water. Set them aside to drain while you prepare the other ingredients.
Cut the medium cucumber in half lengthwise and use a spoon to scrape out the seeds. Slice the cucumber halves into half-moon shapes about 1/4 inch thick.
Halve the cherry tomatoes and add them to the cucumber slices.
Dice the large avocado into bite-sized chunks, discarding the pit and skin. Add these to the cucumber and tomato mixture.
Thinly slice a quarter of a medium red onion and add it to the bowl with the other vegetables.
Roughly chop the fresh basil leaves and scatter them into the salad mix.
Lightly toast the almonds in a dry skillet over medium heat for about 3-4 minutes, stirring frequently until they are lightly golden and fragrant. Allow them to cool slightly, then roughly chop and add to the salad.
In a small mixing bowl, combine freshly squeezed lemon juice, extra virgin olive oil, salt, and black pepper. Whisk until the dressing is emulsified.
In a large salad bowl, combine the mixed greens with all prepared vegetables and almonds.
Pour the lemon vinaigrette over the salad and toss gently to ensure even distribution.
Taste the salad and adjust seasoning with additional salt and pepper if desired.
Serve immediately as a refreshing side dish or enjoy it as a light main salad.
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 12.4 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2120 mg | 45% | |
*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.
