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+ servings
a picture of my summer salad

End of Summer Salad

This salad is out of this world! It's packed in tons of nutrients and extremely easy to throw together, you really can't go wrong with this one. We served it with some grilled chicken for the ultimate balanced lunch.
5 from 2 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 3
Calories 237 kcal

Equipment

  • 1 Large Mixing Bowl

Ingredients
  

For the Salad

  • 5 Ounce Container of Baby Spring Mix
  • 1 Peach Thinly Sliced
  • ½ Cup Cherry Tomatoes Sliced in half
  • ½ Avocado Chopped into ½" Cubes
  • ½ Cup Blueberries
  • 3 Mini Peppers Sliced
  • 1 Persian Cucumber Sliced
  • ¼ Cup of Feta Crumbled

For the Dressing

  • 2 Tablespoons Olive Oil
  • 1 Tablespoons Apple Cider Vinegar
  • 1 Lemon Juiced
  • 1 Teaspoons Dijon Mustard
  • ½ Shallot Finely Chopped
  • 2 Cloves Garlic Finely Chopped or Pressed

Instructions
 

  • In a large bowl, add in your bed of lettuce and then your chopped fruits and vegetables.
  • In a separate jar or container, add your dressing ingredients into a bowl and whisk together or close the lid to the jar and shake until the dressing is combined well. Pour it over your salad and then Toss.
  • Serve with some proteins such as grilled chicken for a balanced salad and add a grain such as quinoa if desired to make the salad a bit more filling. If you are serving later, hold off on adding your dressing until you are ready to serve.

Video

Nutrition

Serving: 1gCalories: 237kcalCarbohydrates: 19.1gProtein: 4.7gFat: 17.4gSaturated Fat: 3.71gSodium: 252.4mgFiber: 4.7gSugar: 9.63g
Keyword balanced, easy, healthy, quick, summer, vegan, vegetarian
Tried this recipe?Let us know how it was!