Description
Enter this upgraded classic garden salad that will change your feelings on simple salads forever. It's crunchy, creamy, crispy and subtly sweet!
Ingredients
Scale
Salad Bowl
- Handful of Spring Mix, roughly chopped
- 1 cup Iceberg lettuce, roughly chopped
- 1 medium Carrot, chopped
- 1 medium Persian Cucumber
- ½ medium Avocado, sliced
- 8–10 medium Cherry tomatoes, quartered
- 2 tbsp Pine Nuts ((sub with chopped walnuts))
- 2 tbsp Golden raisins ((or any chewy dried fruit))
Dressing
- 1 tbsp Balsamic Vinegar
- 1 tbsp Olive Oil
- 1 tbsp Lemon juice
- 1 tbsp Vegan yogurt
- 2 tsp Honey or Maple syrup
- ¼ tsp Salt
- ⅛ tsp Black pepper
- ⅛ tsp Garlic powder
Instructions
- Begin by chopping the iceberg lettuce and spring mix. I don’t like getting a face-full of leaves, so chopping up the lettuce makes it more manageable.
- Next chop the cucumber and carrot. I recommend cutting the carrot and cucumber on a bias (angle the knife) to get an elongated oval shape. This makes the salad have a varying texture which makes it more interesting.
- Finally, make the dressing. Add all of the ingredients into a bowl and give this a good mix, whisking vigorously for at least 3-4 minutes. Alternatively, you can add everything into a small blender or mini food processor and emulsify the dressing like that.
- Pour the dressing over the salad and toss to coat everything. I actually like to use my hands to very gently massage the dressing into the salad (somehow it just tastes better this way).
- Top with the pine nuts and raisins and enjoy!
Notes
If you want to make a big batch of the balsamic dressing, the full recipe is here.