Cook Time
10 min
Calories
110 calories
Sodium
120mg
Protein
2g
Serves
4
A bright, crisp salad loaded with fresh herbs, cucumber, and a lemon vinaigrette.
Instructions
- 1
Wash and thoroughly dry all greens and herbs — wet greens will dilute the dressing.
- 2
In a large salad bowl, combine mixed greens, cucumber slices, cherry tomatoes, and green onions.
- 3
Add the fresh parsley, mint, and torn basil leaves directly to the bowl.
- 4
In a small jar or bowl, whisk together olive oil, lemon juice, lemon zest, apple cider vinegar, garlic powder, and black pepper.
- 5
Taste the dressing and adjust lemon juice or pepper as needed.
- 6
Just before serving, drizzle dressing over the salad and toss gently to coat.
- 7
Serve immediately — this salad is best eaten fresh.
Meredith's Tip
The secret is using herbs as greens, not just garnish. Parsley, mint, and basil in big handfuls make this salad taste alive. Don't hold back.
Ingredients
- 4 cups mixed greens or butter lettuce, torn
- 1 English cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- ½ cup fresh flat-leaf parsley leaves
- ¼ cup fresh mint leaves
- ¼ cup fresh basil leaves, torn
- 3 green onions, thinly sliced
- 2 tablespoons California Olive Ranch olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Bragg apple cider vinegar
- ½ teaspoon Frontier Co-op garlic powder
- Fresh cracked black pepper to taste
Nutrition Facts
Per serving — serves 4
- Total Fat3g
- Sodium120mg
- Total Carbohydrate10g
- Dietary Fiber3g
- Protein2g
- Cholesterol0mg
Estimates based on standard ingredients. Values may vary with substitutions.