The BEST Summer Salad. I’m calling it a summer salad because I literally crave this salad when it gets hot (I can eat it every single day, easily).
I still remember the first time I had this salad.
I had never had a salad without ranch dressing in my life.
This was a GAME CHANGER for me.
It’s so savory and tangy and crunchy and cool and blah blah blah it’s amazing just make it.
You could bulk this up and make it PHFF by adding grilled chicken, a couple of hard-boiled eggs, or even just some fresh mozzarella for some protein and be good to go.
It has 9 g of fiber (thank you veggies and avocado) and lots of healthy fat, so this is a super blood sugar balancing salad with staying power.
I also like to prepare this by not mixing up the dressing…just pouring the olive oil, vinegar, and seasonings right on the veggies and mixing it up. Very efficient. I mean, why TF do we mix up the dressing before pouring it on?? It’s a whole extra step + an extra dish to clean. No thx.
OK, I’m out – off to get ready for a girls night where there likely will not be salad but I’m feeling a good grapefruit vodka with grapefruit bitters, club soda, a splash of grapefruit juice, and a pinch of pink salt. V low maintenance. Not specific.
The BEST Summer Salad
Author: Megan Hansen, RDN, LD
Prep time: 10 mins | Total time: 10 mins
Cool, crisp, everyday salad. Seriously, I eat it every day.
8 c romaine, chopped
8 cocktail/pearl tomatoes (or 16 cherry tomatoes), sliced
1 small sweet onion, sliced
1 cucumber, peeled and sliced
1/4 c extra virgin olive oil
2 Tbsp red wine vinegar
BIG pinch of: salt, fresh ground pepper, garlic powder, onion powder, oregano (I like tons – season to taste!)
Chop veggies and place everything in a large bowl.
Just drizzle on your EVOO and vinegar and season away. Toss. Let the salad sit for a few minutes to “marinate” and serve.
Serving size: 1/4 recipe
Fat: 24 | Carbohydrates: 16 | Fiber: 9 |Protein: 4
This salad is actually GREAT leftover, esp if you cut back on the lettuce and bulk up on the cucumber and tomato.