Introduction
My love for salads started on summer evenings when the garden was full of ripe tomatoes, crunchy cucumbers, and fragrant herbs. I remember sitting at the wooden table, tossing everything together with a splash of olive oil and lemon juice, amazed at how a simple mix could feel so complete. Salads became more than just side dishes; they were vibrant, satisfying meals filled with textures and flavors. Over the years, I’ve learned to craft them with creativity—adding grains, proteins, or fruits. I’m Lina Vexley, and these salad recipes reflect my belief that freshness can always be both delicious and beautiful.
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Fresh Garden Salad
Equipment
- Large Salad Bowl
- Knife and cutting board
Ingredients
Salad
- 4 cups mixed lettuce washed and chopped
- 1 cup cucumber sliced
- 1 cup cherry tomatoes halved
- 1/2 cup carrots shredded
- 1/4 cup red onion thinly sliced
Vinaigrette
- 3 tbsp olive oil
- 1 1/2 tbsp lemon juice freshly squeezed
- 1 tsp Dijon mustard
- 1/2 tsp salt to taste
- 1/4 tsp black pepper freshly ground
Instructions
- In a large bowl, combine lettuce, cucumber, tomatoes, carrots, and onion.
- In a small bowl, whisk olive oil, lemon juice, Dijon mustard, salt, and pepper until blended.
- Pour vinaigrette over salad and toss gently to coat.
- Serve immediately for best flavor and texture.
Notes
Nutrition
How to Make the Recipe
To prepare this fresh garden salad, begin with crisp, colorful vegetables. Wash and dry the lettuce thoroughly, as excess water can dilute the dressing. Chop it into bite-sized pieces and place in a large bowl. Slice cucumbers thinly for crunch, halve cherry tomatoes for bursts of sweetness, shred carrots for color and texture, and add thin slices of red onion for sharpness.
Next, prepare the vinaigrette. In a small bowl, whisk together olive oil, freshly squeezed lemon juice, Dijon mustard, salt, and black pepper. The mustard helps emulsify the dressing, ensuring the oil and lemon juice blend into a smooth, tangy mixture. Taste and adjust seasoning—more lemon juice for brightness, or more oil if you prefer a milder flavor.
Pour the vinaigrette over the vegetables just before serving. Toss gently with salad tongs or two large spoons until every leaf and slice glistens with dressing. This ensures an even coating without bruising the delicate lettuce.
This salad is endlessly customizable. For extra richness, add cubes of feta cheese or slices of creamy avocado. Toasted nuts or seeds provide crunch, while fresh herbs like parsley or basil can elevate the flavor profile. For heartier meals, consider adding grilled chicken, boiled eggs, or chickpeas.
Serve the salad immediately to preserve its crispness. If you plan to prepare ahead, keep the vegetables chopped and the vinaigrette stored separately in the refrigerator, combining them only when ready to eat. This method keeps the salad vibrant and prevents sogginess.
Conclusion
Salad recipes prove that fresh ingredients can shine with minimal effort. A simple combination of crisp vegetables and tangy vinaigrette creates a dish that is refreshing, nourishing, and versatile. Salads can be endlessly adapted to fit the season, your pantry, or your mood. Whether served as a side dish at dinner, a quick lunch, or the star of the meal with added proteins, salads bring balance and brightness to the table. With this recipe as a base, you can explore countless variations that celebrate freshness and creativity in every bowl.