Spring Salad Recipe

Mixed greens: A blend of baby spinach, arugula, and lettuce, providing a fresh and crisp base for the salad.

Cherry tomatoes: Juicy and sweet, these tomatoes add a burst of flavor and color.

Cucumber: Sliced for a refreshing crunch and mild flavor.

Red onion: Thinly sliced to add a sharp, tangy bite.

Avocado: Diced for a creamy texture and rich taste.

Sunflower seeds: Adds a nutty flavor and crunchy texture.

Olive oil: Used in the dressing for a smooth and rich base.

Lemon juice: Provides a bright, tangy flavor to the dressing.

To enhance the flavor of your mixed greens, consider using a variety of lettuces such as arugula, spinach, and romaine. This will add different textures and tastes to your spring salad. Additionally, when slicing the red onion, soak the slices in cold water for about 10 minutes to reduce their sharpness and make them milder. For the avocado, dice it just before serving to prevent it from browning. Finally, toasting the sunflower seeds for a few minutes in a dry pan over medium heat will bring out their nutty flavor and add a delightful crunch to your salad.

• mixed greens - Substitute with spinach: Spinach provides a similar texture and nutritional profile, making it a great alternative.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes offer a similar sweetness and juiciness, perfect for salads.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, making it a suitable replacement.

• red onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor that complements the salad well.

• avocado - Substitute with edamame: Edamame adds a creamy texture and a good source of protein, similar to avocado.

• sunflower seeds - Substitute with pumpkin seeds: Pumpkin seeds offer a similar crunch and nutritional benefits.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in salads.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, making it a good alternative.

• To keep your spring salad fresh, store the mixed greens, cherry tomatoes, cucumber, red onion, and avocado separately in airtight containers. This prevents the greens from wilting and the vegetables from becoming soggy.
• For the dressing, mix the olive oil and lemon juice with salt and pepper, then store it in a small jar or container with a tight-fitting lid. Shake well before using.
• If you plan to enjoy the salad over a few days, consider storing the avocado separately and adding it just before serving to prevent it from browning.
• To maintain the crunch of the sunflower seeds, store them in a small, dry container and sprinkle them over the salad just before serving.
• When ready to serve, combine the stored ingredients in a large bowl, drizzle with the dressing, and toss gently to combine.
• If you need to freeze any components, avoid freezing the mixed greens and avocado as they do not freeze well. Instead, freeze the cherry tomatoes and cucumber in a single layer on a baking sheet before transferring them to a freezer-safe bag.
• Thaw frozen vegetables in the refrigerator overnight before adding them to your salad. Note that the texture may change slightly, but they will still be delicious.
• Always label your containers with the date to keep track of freshness and ensure you consume the salad components within a week for the best taste and quality.

• First, remove any avocado pieces from the salad as they can become mushy when reheated.
• Place the salad in a microwave-safe dish, but avoid using plastic containers as they can release harmful chemicals when heated.
• Lightly cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
• Microwave on medium power for 30-second intervals, stirring gently between each interval until the salad is warm. Be cautious not to overheat, as this can cause the vegetables to become soggy.
• Alternatively, you can reheat the salad in a skillet over medium-low heat. Add a splash of olive oil to the skillet to prevent sticking. Stir gently and heat until just warmed through.
• If you prefer a cold salad, simply allow it to come to room temperature before serving. This can take about 15-20 minutes.
• For added freshness, consider adding a few new cherry tomatoes or a sprinkle of sunflower seeds before serving.

• Large bowl: Used to combine the mixed greens, cherry tomatoes, cucumber, red onion, avocado, and sunflower seeds.

• Small bowl: Used to whisk together the olive oil, lemon juice, salt, and pepper for the dressing.

• Whisk: Used to mix the dressing ingredients thoroughly.

• Knife: Essential for slicing the cucumber, halving the cherry tomatoes, and dicing the avocado.

• Cutting board: Provides a safe surface for cutting the vegetables and avocado.

• Measuring cups: Used to measure out the mixed greens and sunflower seeds accurately.

• Measuring spoons: Used to measure the olive oil and lemon juice for the dressing.

• Salad tongs: Used to toss the salad gently and ensure the dressing is evenly distributed.

• Serving bowl: Used to present the salad beautifully when serving.

Prep ingredients in advance: Wash and chop mixed greens, cherry tomatoes, cucumber, and red onion ahead of time. Store them in airtight containers in the fridge.

Use pre-sliced veggies: Purchase pre-sliced cucumber and red onion from the store to cut down on prep time.

Make dressing ahead: Whisk together the olive oil and lemon juice dressing in advance and store it in a jar. Shake well before using.

Batch prep: Double the recipe and store extra salad in the fridge for a quick meal later in the week.