Mixed Greens Salad
A delicious, nutrient dense Mixed Green Salad full of flavors from simple ingredients with an optional homemade dressing.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Salad
Cuisine: American
Diet: Gluten Free
Servings: 4
large salad bowl
sharp knife
- 6-8 cups mixed greens
- 3 Tbsp fresh parsley
- 4 Tbsp fresh cilantro
- ¼ cup green onions, chopped
- ⅓ cup almonds, chopped *see notes
- ¼ cup goat cheese, crumbled *see notes
- 1 small avocado, sliced
- ⅓-½ cup Lemon Honey Vinaigrette *see notes
If making Lemon Honey Vinaigrette or any of my other homemade dressings, do this step first. Next, set the dressing aside until you are ready to serve the mixed greens salad.
Chop the almonds into small pieces. Next, chop the green onions and any fresh herbs like parsley.
In a large salad bowl add the mixed greens and all other ingredients to the bowl. I typically top the salad with the avocado slices but you can mix them in. Pour ½ - ¾ ths of the dressing over the salad (about ⅓ cup or more). Mix well and add more dressing as needed.
*use any nuts or seeds of choice. Cashews, pistachios, sunflower seeds and more will work.
*Feta or dairy free alternatives will work in place of goat cheese.
*use any dressing of choice!
Store leftovers in an airtight container in the fridge for up to 2 days. Salad will get a bit soggy if dressing is added to leftovers.
Serving: 1.5cup | Calories: 293kcal | Carbohydrates: 10g | Protein: 7g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 7mg | Sodium: 75mg | Potassium: 476mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1244IU | Vitamin C: 24mg | Calcium: 75mg | Iron: 2mg