Garden Salad
This versatile garden salad serves as a delightful accompaniment to countless main dishes. It is an excellent way to utilize fresh, seasonal vegetables, creating a harmonious balance of mild, crisp textures with bold, flavorful accents.
Ingredients
- 1 medium head of green or red lettuce or ½ large head of iceberg lettuce (10 to 12 ounces)
- 1 cup shredded or diced carrot approximately 3 small to medium carrots
- 1 cup cherry tomatoes halved, or 1 medium tomato (5 to 6 ounces), cut into wedges
- 1 cup thinly sliced cucumber peeled if preferred
- ½ cup thinly sliced radishes around 4 radishes
- ½ cup thinly sliced red onion about ½ medium onion, optional
- ⅓ cup freshly chopped herbs such as parsley, basil, or mint, optional
- 1 small to medium avocado diced, optional
- Salad dressing of choice for serving
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Lettuce
- Gently rinse the lettuce leaves under cold water and pat them dry thoroughly. Tear the larger leaves into smaller, bite-sized pieces and place them in a spacious salad bowl.
- Combine the Vegetables
- Add the carrots, tomatoes, cucumbers, and radishes to the bowl. Incorporate the red onion, herbs, and avocado, if desired, ensuring all ingredients are evenly distributed.
- Dress and Serve
- Drizzle approximately ¼ cup of your preferred salad dressing over the mixture. Toss gently to ensure all components are well coated. Season the salad with salt and freshly ground black pepper, adjusting the dressing quantity as necessary. Serve immediately for the best flavor and texture.