Salad Encino
Elevate your salad game with the vibrant and nourishing Salad Encino—a delightful medley of roasted vegetables, creamy avocado, and crisp mixed baby greens topped with crunchy pumpkin seeds for texture. This salad stands out with its unique lime-cilantro dressing, blending fresh lime juice, minced garlic, and a touch of honey for a bright, tangy-sweet flavor that ties every ingredient together. Oven-roasted red bell peppers and zucchini add a smoky depth, while cherry tomatoes bring bursts of freshness. Perfectly balanced and easy to prepare in just 30 minutes, this hearty yet refreshing dish is ideal for lunch, dinner, or as a standout side at gatherings. Packed with wholesome ingredients, it’s your go-to recipe for vibrant flavors and clean eating.
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Recipe Information
Ingredients
- 4 cups mixed baby greens
- 1 cup cherry tomatoes
- 1 medium red bell pepper
- 1 medium zucchini
- 1 large avocado
- 0.5 cup cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 clove garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons pumpkin seeds
Instructions
Preheat oven to 400°F (200°C).
Wash and dry the red bell pepper and zucchini. Cut the bell pepper into thin strips and slice the zucchini into half-moons.
Place the bell pepper and zucchini on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt and black pepper. Toss well to coat.
Roast the vegetables in the oven for 10-12 minutes, or until lightly charred and tender. Remove and set aside to cool.
While the vegetables are roasting, prepare the dressing. Finely chop the cilantro and mince the garlic.
In a small bowl, whisk together the fresh lime juice, 1 tablespoon of olive oil, honey, minced garlic, chopped cilantro, salt, and black pepper until well combined.
Slice the avocado in half, remove the pit, and scoop out the flesh. Cut it into thin slices.
In a large salad bowl, combine the mixed baby greens, roasted vegetables, and cherry tomatoes. Toss gently to mix.
Top the salad with avocado slices and sprinkle with pumpkin seeds for added crunch.
Drizzle the lime-cilantro dressing over the salad just before serving. Toss lightly to ensure even coating.
Serve the Salad Encino immediately and enjoy!
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3160 mg | 137% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 25.2 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 3025 mg | 64% | |
*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.
