The Fresh, Color-Packed Salad

Here’s a bright, crowd-pleasing take on “The Fresh, Color-Packed Salad”—crisp, juicy, and full of contrast 🌈

The Fresh, Color-Packed Salad

Ingredients

• 2 cups mixed greens (arugula, baby spinach, romaine)

• 1 cup cherry tomatoes, halved

• 1 yellow bell pepper, thinly sliced

• 1 cup shredded purple cabbage

• 1 carrot, julienned or ribboned

• ½ cucumber, sliced

• ¼ cup red onion, very thinly sliced

• ½ avocado, sliced

• Optional add-ins: sweet corn, pomegranate seeds, radishes, or chickpeas

Simple Citrus Dressing

• 3 tbsp extra-virgin olive oil

• 1½ tbsp fresh lemon or orange juice

• 1 tsp honey or maple syrup

• ½ tsp Dijon mustard

• Salt & freshly cracked black pepper to taste

Instructions

1. Add all vegetables and greens to a large bowl.

2. Whisk dressing ingredients until emulsified.

3. Drizzle over salad just before serving and toss gently.

4. Finish with avocado and a pinch of flaky salt.

Optional Boosts

• Protein: grilled chicken, shrimp, tofu, or feta

• Crunch: toasted nuts, seeds, or croutons

• Herbs: fresh mint, basil, or parsley

If you’d like, I can tailor this for a summer BBQ, meal prep, weight-loss, or turn it into a main dish.