Description
A vibrant, nutrient-packed salad celebrating summer produce with crisp textures and zesty Mediterranean flavors. Light, invigorating, and perfect for refreshing meals.
Ingredients
2 cups mixed greens (butter lettuce, endives, radicchio)
1 medium fennel bulb, sliced
2 cups trimmed asparagus, lightly blanched
1 large red bell pepper, diced
1 watermelon radish, thinly sliced
½ cup red onion, sliced
¼ cup chopped fresh mint
¼ cup sliced kalamata olives
¼ cup crumbled feta cheese (optional)
Mint vinaigrette (see below):
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp honey
1 tbsp lemon juice
1 tbsp chopped mint
1 clove garlic, minced
1 tsp Dijon mustard
Instructions
Preheat oven to 200°F (93°C) if using warm ingredients. Toss mixed greens, fennel, asparagus, bell pepper, watermelon radish, and red onion in a large bowl. For the vinaigrette, whisk olive oil, balsamic vinegar, honey, lemon juice, mint, garlic, and Dijon mustard until emulsified. Drizzle over the salad, then sprinkle with olives and feta (if using). Serve room temperature or chilled. For warm variations, lightly blanch asparagus and serve dressing at room temperature.
Notes
Use seasonal spring greens for variety. Add avocado or chickpeas for extra protein. Store in an airtight container for up to 2 days (keep dressing separate for best texture). Substitute tempeh or firm tofu cubes for a vegan twist.