Harvest Salad
A colorful, nutrient-packed salad featuring avocado, cherry tomatoes, cucumbers, bell peppers, and toasted almonds — a perfect balance of crunch and creaminess.
Equipment
- Mixing Bowl
- Chef’s Knife
- Cutting board
Ingredients
Salad Base
- 3 cups mixed lettuce leaves washed and dried
- 1 cup cherry tomatoes halved
- 1 cup cucumber sliced
- 1 cup bell peppers chopped (yellow and red)
- 1 pc avocado sliced
- 1/4 cup red onion thinly sliced
- 2 tbsp toasted almonds roughly chopped
Dressing
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey or maple syrup
- 1/2 tsp Dijon mustard
- to taste salt and black pepper
Instructions
- Prepare all vegetables: wash, slice, and chop as directed.
- In a large mixing bowl, add lettuce, cherry tomatoes, cucumber, bell peppers, red onion, and avocado.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and pepper.
- Pour the dressing over the salad and toss gently until evenly coated.
- Sprinkle toasted almonds on top just before serving for an added crunch.
Notes
For extra flavor, add roasted sweet potatoes or grilled halloumi cheese. Best served fresh.
Nutrition
Calories: 210kcalCarbohydrates: 16gProtein: 5gFat: 15gSaturated Fat: 2gSodium: 130mgFiber: 6gSugar: 5gVitamin A: 90IUVitamin C: 70mgCalcium: 45mgIron: 1.8mg
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