Introduction
On a warm afternoon, Lina Vexley recalled the comfort of simple meals that brought people together. Among her favorites was the humble salad bowl—colorful, crisp, and refreshing. She remembered family gatherings where laughter mingled with the sound of chopping vegetables, each ingredient adding its own charm. For Lina, a salad bowl was never just a side dish; it was a story told through flavors, textures, and freshness. Whether enjoyed alone during a quiet lunch or shared among friends at a gathering, it symbolized health, creativity, and connection—a dish that nourishes both body and soul.
Recipe Card
Fresh Garden Salad Bowl
Equipment
- Large Salad Bowl
- Sharp Knife
Ingredients
Base
- 4 cups mixed greens spinach, arugula, or lettuce
- 1 cucumber sliced
- 1 cup cherry tomatoes halved
Toppings
- 1 avocado diced
- 1/4 cup feta cheese crumbled
- 2 tbsp sunflower seeds
Dressing
- 3 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 tsp honey
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper freshly ground
Instructions
- Wash and dry the mixed greens, then place them in a large salad bowl.
- Slice the cucumber and halve the cherry tomatoes, then add them to the bowl.
- Add diced avocado, crumbled feta cheese, and sunflower seeds on top.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper.
- Pour the dressing over the salad and toss gently until well combined.
- Serve immediately and enjoy fresh.
Notes
Nutrition
How to Make the Recipe
Creating a salad bowl is a refreshing culinary ritual that allows creativity to shine. Begin by preparing the base—wash and dry four cups of mixed greens such as spinach, arugula, or lettuce. These form the foundation, offering both crunch and nutrition. Next, slice a cucumber and halve a cup of cherry tomatoes, adding vibrant color and juiciness to the mix. For richness, dice a ripe avocado and sprinkle it into the bowl. Add a quarter cup of crumbled feta cheese for a tangy contrast, along with two tablespoons of sunflower seeds to bring nutty crunch.
The dressing is simple yet elevates the dish. Whisk together three tablespoons of olive oil with two tablespoons of fresh lemon juice, a teaspoon of honey, half a teaspoon of salt, and a dash of black pepper. This light blend strikes the perfect balance between tangy, sweet, and savory. Pour it over the salad and toss gently, ensuring each leaf is coated without bruising the vegetables.
This salad bowl is not only quick to assemble but also highly versatile. For added protein, you can top it with grilled chicken, roasted chickpeas, or even quinoa. The beauty of this recipe lies in its adaptability—swap in seasonal vegetables or extra toppings to suit your taste. Within fifteen minutes, you’ll have a wholesome, satisfying dish ready to enjoy, whether as a light meal or a colorful side.
Conclusion
A salad bowl is more than a collection of vegetables; it’s a celebration of freshness and flavor. With just a few ingredients and a light dressing, it offers nourishment that is both wholesome and delightful. Lina Vexley reminds us that food doesn’t need to be complicated to be meaningful. Whether prepared for yourself or shared with loved ones, this simple salad bowl brings joy, health, and creativity to every table.