Description
A vibrant summer salad with a zesty honey-lemon vinaigrette.
Five-ingredient dressing is incredibly easy to make!
Ingredients
Units
- 2 heads hearts of romaine, thinly sliced
- 1 cups (237 ml) roughly chopped fresh cilantro, substitute basil if desired
- 1 bunch green (spring) onions
- 1 medium mango, peeled, cored and diced
- 0.5 medium avocado, peeled, cored and diced
- 0.5 medium English (seedless) cucumbers, halved lengthwise and thinly sliced crosswise
- 1 medium bell pepper, core, stem and seeds removed and cut into bite size strips, I like to use a few different colored peppers, enough to equal 1 whole pepper
- 1 clove garlic, finely minced
- 0.25 cups (59 ml) lemon (juice)
- 2 tablespoons honey
- 0.5 teaspoon sea salt
- generous grind of freshly ground black pepper
- 0.5 cups (118 ml) extra virgin olive oil
Instructions
- Combine all salad ingredients in a large serving bowl.
- Add ¼ cup of vinaigrette and toss to coat. Add more dressing if desired.
- Pass extra dressing at the table (optional).
Notes
- For best flavor, let the vinaigrette sit for at least 15 minutes after whisking to allow the flavors to meld.
- To prevent browning, toss the diced mango and avocado with a little lemon juice before adding to the salad.
- Store leftover salad and vinaigrette separately in airtight containers in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 10
- Sodium: 200
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Carbohydrates: 30
- Fiber: 5
- Protein: 5
- Cholesterol: 10