Summer Salad

Prep Time: 15 min
Total Time: 15 min
Serves: 4

Bright, crunchy, and bursting with seasonal flavors, this colorful salad layers crisp spring mix with protein-packed chickpeas, juicy tomatoes, cool cucumber, and sweet bell pepper. Creamy avocado, tangy Kalamata olives, and thinly sliced carrot and celery add extra texture and depth. Serve it with our simple red‑wine–vinaigrette on the side—or drizzle it on just before eating—for a light, refreshing dish perfect for lunch, picnics, or as a vibrant dinner side.

Salad Ingredients:

• 6 oz spring mix

• ½ can chickpeas, drained and rinsed

• 1 large tomato, diced

• 2 English cucumbers, sliced

• 1 large carrot, thinly sliced

• 2 celery stalks, sliced

• 12 Kalamata olives, chopped

• 1 ripe avocado, sliced

• 1 red bell pepper, thinly sliced
  
  

  Simple Vinaigrette

• ¼ cup vinegar (red wine or apple cider work well)

• 1 tsp Dijon mustard

• 1 tsp salt

• 1 tsp black pepper

• 1 pinch dried oregano

• ⅓ cup olive oil
  

Instructions:

1. Spread the spring mix evenly on a large serving platter or bowl.

2. Arrange the remaining salad ingredients in rows or sections over the greens for a colorful presentation.

3. In a small bowl, whisk together the vinegar, Dijon mustard, salt, pepper, garlic, and oregano.

4. Slowly drizzle in the olive oil while whisking until the dressing emulsifies.

5. Serve the vinaigrette on the side or drizzle just before serving.

   Have fun coming up with your own summer salad with your favorite fresh ingredients!