Ingredients
Scale
Let’s gather our ingredients. Remember, substitutions are welcome, just like how my mom would adapt her recipes with whatever was on hand.
- 4 cups mixed greens (spinach, arugula, kale)
- 1 cup cucumber, thinly sliced
- 1 avocado, diced
- 1/4 cup fresh mint leaves
- 1/4 cup fresh parsley, chopped
- 1/4 cup almonds, toasted and chopped
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
Now, onto the fun part! Let’s bring this salad to life with a few easy steps.
- In a large salad bowl, combine the mixed greens, cucumber, avocado, mint, and parsley. Toss gently to mix.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the salad and toss until everything is evenly coated. A little trick I learned from my dad: always taste and adjust seasoning if needed.
- Top the salad with toasted almonds and crumbled feta cheese if using. The crunch and creaminess add a wonderful texture.
- Serve immediately and enjoy the vibrant flavors and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Greenest Salad, recipe, cooking, food
