Ultimate Summer Salad (Printable Version)

Vibrant mix of seasonal produce with crisp textures and zesty vinaigrette, ideal for warm-weather dining.

# What You Need:

01 - 2 cups mixed salad greens (arugula, baby spinach, romaine)

02 - 1 cup cherry tomatoes, halved

03 - 1 cup cucumber, sliced

04 - 1 cup watermelon, cubed

05 - 1 ripe avocado, diced

06 - 1/4 cup red onion, thinly sliced

07 - 1/4 cup radishes, thinly sliced

08 - 1/3 cup feta cheese, crumbled

09 - 1/4 cup toasted almonds or pistachios, chopped

10 - 2 tbsp fresh mint, chopped

11 - 2 tbsp fresh basil, torn

12 - 3 tbsp extra-virgin olive oil

13 - 2 tbsp fresh lemon juice

14 - 1 tsp honey or maple syrup

15 - 1 tsp Dijon mustard

16 - Salt and freshly ground black pepper, to taste

01 - In a large salad bowl, gently combine the salad greens, cherry tomatoes, cucumber, watermelon, avocado, red onion, and radishes.

02 - Sprinkle the crumbled feta cheese and toasted nuts evenly over the salad.

03 - Add the chopped mint and torn basil for a burst of fresh flavor.

04 - In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until emulsified.

05 - Drizzle the vinaigrette over the salad just before serving. Toss gently to combine and serve immediately.

01 -

The sweet watermelon and salty feta create this incredible flavor contrast that keeps every bite interesting
It takes literally twenty minutes from start to finish, and most of that is just chopping vegetables

02 -

Watermelon releases a lot of liquid once dressed, so always add the vinaigrette right before serving to keep everything crisp
The key to this salad is texture contrast, so do not skip the toasted nuts and make sure your vegetables are freshly crisp

03 -

Chill your serving bowl in the refrigerator for thirty minutes before assembling the salad for extra refreshing vibes
Taste and adjust your vinaigrette before dressing the entire salad, because lemon sizes vary and you might need more or less acid