This salad is not the severely under-whelming garden salad you might get from any
lackadaisical restaurant. This garden salad is named simply from the variety of green
ingredients used! As we move into some warmer weather this Fall, lighter fare such as
salads or smoothies are calling my name. This salad is satiating, crispy and feels fresh to eat!
This recipe makes 2 entree salads or 3-4 smaller ones.
Ingredients for salad:
1 head butter/romaine lettuce
1 avocado pitted and chopped
¼ C mint, fresh and sliced long ways
¼ C thinly sliced red onion
¼ C raw sunflower seeds
1-2 tbsp thinly sliced (and de-seeded) fresno pepper
3-4 tbsp Treeline vegan cheese (optional addition- I can’t get enough of this stuff)
Sea salt to top
Ingredients for dressing:
- ¼ C olive oil
- 1 tbsp dijon mustard
- ½ tbsp red wine vinegar
- Zest of 1 lime
- ¼ tsp sugar
Instructions for dressing
Make your dressing an hour or two ahead of time. This gives it time for all the yummy
ingredients to get to know each other.
Simply whisk them all together, adding a touch more of anything your taste buds are looking for.
Instructions for salad
For the salad, add the greens, mint, avocado and red onion to a large bowl.
Add the dressing and combine.
Add the rest of the ingredients and lightly toss.