Recipe Overview | Cooking Essentials
We do not take building a salad lightly in our home and if we owned a recipe this would be the side garden salad. I think you will see our ‘side salad’ is loaded with diverse textures and flavors but also nourishes the body with its wholesome ingredients, making it a delicious and satisfying choice for any mealtime.
Sullivan Garden Salad
Ingredients
- 1 head lettuce (romaine, green leaf, or your choice), chopped
- 1 c cherry tomatoes, halved
- 1 large carrot, grated or thinly sliced
- 1 avocado, diced
- ¼ red onion, thinly sliced
- ½ cucumber, thinly sliced
- 2 tbsp sunflower seeds
- 2 tbsp crushed almonds
For the Vinaigrette:
- 2 tbsp extra virgin olive oil
- juice of 1 lemon
- ½ tsp garlic powder
- salt and freshly ground black pepper, to taste
Instructions
- In a small bowl or jar, whisk together extra virgin olive oil, lemon juice, garlic powder, salt, and freshly ground black pepper until well combined. Refrigerate
- In a large bowl, combine chopped lettuce, halved cherry tomatoes, grated or sliced carrot, diced avocado, thinly sliced red onion, thinly sliced cucumber, sunflower seeds, and crushed almonds.
- Drizzle the prepared vinaigrette over the salad ingredients in the large bowl. Gently toss everything together until the salad is evenly coated with the vinaigrette.
- Arrange the tossed salad on a long platter or serving dish, ensuring an even distribution of ingredients.
- Serve immediately as a refreshing and nutritious side dish or light meal option. Add protein such as grilled chicken or chickpeas for a more substantial meal.
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