Serves :3-4

INGREDIENTS:

• 1 medium head romaine lettuce, torn
• 3 small tomatoes, diced
• 1 medium cucumber, sliced
• 1 small green bell pepper, sliced
• 1 small onion, cut into rings
• 6 radishes, thinly sliced
• 1/2 cup flat leaf parsley, chopped
• 1/3 cup olive oil or avocado oil
• 3 tbsp. lemon juice
• 1 garlic clove, minced
• Salt & pepper
• 1 tsp. fresh mint, minced

INSTRUCTIONS:

1. Combine torn romaine lettuce, diced tomatoes, sliced cucumber, sliced green bell pepper, onion rings, sliced radishes, and chopped flat-leaf parsley in a large salad bowl.
2. In a separate bowl, whisk together the olive oil (or avocado oil), lemon juice, minced garlic, salt, pepper, and minced fresh mint to make the dressing.
3. Pour the dressing over the salad ingredients in the bowl.
4. Toss the salad gently to coat all the vegetables with the dressing.
5. Adjust seasoning with more salt and pepper if needed.
6. Serve the salad immediately as a refreshing and flavorful side dish or light meal option. Enjoy!

ALLERGIES:

SF (Shellfish-Free)

GF (Gluten-Free)

DF (Dairy-Free)

EF (Egg-Free)

NF (Nut-Free)

V (Vegetarian)

Here are some variations of the salad recipe:

1. Greek Salad Variation:

• Add Kalamata olives and crumbled feta cheese to the salad for a classic Greek twist. Drizzle with a Greek vinaigrette made with olive oil, red wine vinegar, garlic, oregano, and lemon juice.

2. Mediterranean Salad Variation:

• Include artichoke hearts, sun-dried tomatoes, and roasted red peppers in the salad. Top it with a dressing made of olive oil, balsamic vinegar, Dijon mustard, and Italian herbs.

3. Avocado Caprese Salad Variation:

• Add sliced avocado and fresh mozzarella balls to the salad. Drizzle with a balsamic glaze or a mixture of olive oil, balsamic vinegar, honey, and basil.

4. Asian-Inspired Salad Variation:

• Mix in some shredded carrots, sliced snow peas, and edamame beans. For the dressing, use a combination of soy sauce, rice vinegar, sesame oil, ginger, and a touch of honey.

5. Mexican Fiesta Salad Variation:

• Incorporate black beans, corn kernels, diced avocado, and sliced jalapenos. Dress the salad with a lime-cilantro vinaigrette made with lime juice, cilantro, olive oil, garlic, and a pinch of cumin.

6. Italian Antipasto Salad Variation:

• Add marinated artichoke hearts, roasted red peppers, pepperoncini, salami or prosciutto, and fresh basil leaves. Dress with an Italian vinaigrette made of red wine vinegar, olive oil, garlic, oregano, and a touch of honey.

7. Berry and Nut Salad Variation:

• Toss in a handful of fresh berries (blueberries, raspberries, or strawberries) and toasted nuts (such as almonds or walnuts). Drizzle with a light raspberry vinaigrette or a honey-balsamic dressing.

8. Warm Grilled Vegetable Salad Variation:

• Grill the vegetables like zucchini, eggplant, and bell peppers before adding them to the salad. Top with crumbled goat cheese and a lemon-herb dressing.

9. Tropical Paradise Salad Variation:

• Add diced pineapple, mango, and papaya to the salad for a tropical twist. Top it with shredded coconut and dress with a tangy citrus dressing made with orange juice, lime juice, honey, and a pinch of chili powder.

10. Superfood Quinoa Salad Variation:

• Mix cooked quinoa with the vegetables and toss in some superfoods like goji berries, hemp seeds, and toasted pumpkin seeds. Dress with a light lemon-tahini dressing.

11. Roasted Vegetable Salad Variation:

• Roast an assortment of vegetables such as sweet potatoes, cauliflower, and Brussels sprouts. Combine with fresh greens and dress with a balsamic glaze or a maple-Dijon dressing.