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Fresh and Healthy Spring Dinner

A vibrant and nutrient-packed salad featuring fresh vegetables, perfect for celebrating spring with a light and healthy meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: American, Healthy
Calories: 200
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups mixed spring greens (spinach, arugula, lettuce) Use a mix of your favorite spring greens.
  • 1 cup cherry tomatoes, halved Can substitute with any fresh tomatoes.
  • 1 medium cucumber, sliced Peel if desired.
  • 1 medium bell pepper, diced Any color bell pepper works.
  • 1 medium avocado, diced Ensure it is ripe for best flavor.
  • 1/4 cup red onion, thinly sliced Adjust quantity to taste.
  • 1/4 cup feta cheese, crumbled Can be omitted for a vegan option.
  • 1/4 cup olives, pitted and sliced Choose your favorite type of olives.
Dressing
  • 1/4 cup olive oil Use high-quality extra virgin olive oil.
  • 2 tablespoons lemon juice Freshly squeezed is best.
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Start by washing and preparing all your vegetables.
  2. In a large bowl, combine the spring greens, cherry tomatoes, cucumber, bell pepper, and red onion.
  3. Add the avocado, feta cheese, and olives to the bowl.
Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
Assembly
  1. Drizzle the dressing over the salad ingredients and gently toss everything together.
  2. Serve fresh on a plate or in a large bowl.

Notes

Use fresh, high-quality ingredients for the best flavor. Feel free to swap out any vegetables you don’t like or add your favorites. Make the dressing in advance and store it in the fridge for an easy meal prep. If you have leftovers, store the salad in an airtight container in the refrigerator. It’s best eaten within 1-2 days. Keep the dressing separate until you are ready to serve to avoid wilting the greens.