Ingredients
Scale
- 4 cups mixed greens (spinach, kale, arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 cup shredded carrots
- 1 avocado, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh herbs (parsley, cilantro) for garnish
Instructions
- In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, bell pepper, shredded carrots, avocado, and red onion.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to coat all the ingredients.
- Garnish with fresh herbs before serving.
Notes
- Feel free to add any other vegetables or legumes to customize your salad.
- For added protein, consider adding chickpeas or quinoa.
- Prep Time: 10
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 salad
- Calories: 220
- Sugar: 4
- Sodium: 50
- Fat: 16
- Saturated Fat: 2
- Carbohydrates: 18
- Fiber: 6
- Protein: 3
Keywords: Daniel Fast salads, healthy salads, vegan salads, fresh salads, filling salads