Paleo Refreshing Garden Salad with Creamy Yogurt Dressing
Bright, vibrant, and perfectly suited for paleo enthusiasts, this Paleo Refreshing Garden Salad with Creamy Yogurt Dressing is a wholesome delight packed with garden-fresh vegetables and herbs. Featuring crisp mixed greens, juicy cherry tomatoes, crunchy carrot, creamy avocado, and aromatic red onion, this salad is topped with a tangy and luscious dressing made from coconut yogurt, lemon juice, olive oil, and garlic. The addition of fresh basil and parsley brings an herbal twist that elevates every bite. Ready in just 20 minutes, this nutrient-rich, gluten-free recipe is perfect as a light lunch or a colorful side dish at dinner. Whether you're following a paleo lifestyle or simply craving a refreshing salad, this recipe delivers flavor, texture, and health in every serving!
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Recipe Information
Ingredients
- 4 cups mixed salad greens
- 1 large cucumber
- 1 cup cherry tomatoes
- 1 medium red bell pepper
- 1 medium avocado
- 1 large carrot
- 0.5 small red onion
- 0.25 cup fresh parsley
- 0.25 cup fresh basil
- 0.5 cup coconut yogurt
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 clove garlic
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Rinse and roughly chop the mixed salad greens; place them into a large salad bowl.
Peel the cucumber, slice it in half lengthwise, scoop out the seeds using a spoon, and then slice it into thin half-moons.
Cut the cherry tomatoes in half.
Dice the red bell pepper into small squares.
Halve the avocado, remove the pit, and dice the flesh.
Peel and grate the carrot using a box grater.
Thinly slice the red onion.
Chop the fresh parsley and basil finely.
Add the cucumber, cherry tomatoes, red bell pepper, avocado, grated carrot, and red onion to the salad bowl with the greens.
For the dressing, in a small mixing bowl, combine the coconut yogurt, lemon juice, olive oil, and minced garlic.
Whisk the dressing ingredients together until smooth.
Season the dressing with sea salt and black pepper, then whisk again to ensure all elements are well combined.
Pour the creamy yogurt dressing over the salad ingredients in the bowl.
Gently toss the salad until all components are well combined and lightly coated with the dressing.
Sprinkle the chopped parsley and basil over the top before serving.
Serve immediately as a refreshing lunch or dinner accompaniment.
Nutrition Facts
Calories |
810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1331 mg | 58% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 33.2 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2769 mg | 59% | |
*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.
