Whole30 Classic French Salad
Elevate your meal prep with this Whole30 Classic French Salad—a vibrant medley of crisp mixed baby greens, juicy cherry tomatoes, refreshing cucumber slices, and zesty radishes, all brought together with a tangy homemade vinaigrette. The dressing, made with Whole30-compliant Dijon mustard, extra virgin olive oil, red wine vinegar, and freshly minced garlic, perfectly complements the fresh flavors of this salad while adhering to your Whole30 guidelines. Finished with a sprinkle of fragrant parsley, this quick and easy salad not only makes for a stunning centerpiece but also packs a nutritious punch. Ready in just 15 minutes and ideal for lunch or dinner, this gluten-free, dairy-free, and paleo-friendly recipe delivers classic French sophistication with every bite. Perfect for those seeking a healthy, flavorful option on their Whole30 journey!
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Recipe Information
Ingredients
- 4 cups Mixed baby greens
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 small Red onion
- 4 whole Radishes
- 3 tablespoons Extra virgin olive oil
- 1.5 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard (Whole30-compliant)
- 1 clove Garlic
- 2 tablespoons Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and dry all vegetables thoroughly.
Halve the cherry tomatoes and set aside.
Peel the cucumber, slice it lengthwise, scoop out the seeds with a spoon, and cut into thin half-moon slices.
Thinly slice the red onion and submerge in cold water for 5 minutes to soften their flavor. Drain and set aside.
Thinly slice the radishes into rounds using a sharp knife or mandoline.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, and minced garlic until well combined to create the vinaigrette dressing. Season with salt and black pepper to taste.
Finely chop the fresh parsley.
In a large mixing bowl, combine mixed baby greens, cherry tomatoes, cucumber slices, radish slices, and drained red onion. Toss gently to mix.
Drizzle the vinaigrette dressing over the salad and toss again to evenly coat all the ingredients.
Sprinkle with chopped parsley on top as a garnish before serving.
Divide the salad into individual bowls or plates and serve promptly to maintain freshness and crispness.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1539 mg | 67% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 11.8 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1134 mg | 24% | |
*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.
