I wanted to call this my everyday green salad because it’s not unusual for us to eat it 4-5 times a week. To me, it’s the easiest, go-to salad that goes with almost anything. I always have the ingredients on hand and it’s a no-brainer side dish to many of our meals. I hesitated putting it up here because it’s so simple but then I remembered that it wasn’t so long ago that I always looked to recipes that I found on the internet to make salad dressings. In fact, when I’m looking for some new inspiration, I still do. Another perk is that my boyfriend still doesn’t know how to make it so instead of having to walk him through it every time, he can just look it up here (woohoo!).
Because I make this so often, it felt really strange to measure out all of the ingredients. I usually just eye everything up in the bowl and adjust as needed. I also don’t make it the same way every time. I’ve subbed maple syrup for the honey and all types of acid for the white wine vinegar (including red wine vinegar, apple cider vinegar and lemon). So, if you don’t have the exact ingredients, feel free to play around. As long as you keep the proportions the same it should be well-balanced! The same goes for the salad. Avocado, radish, cherry tomatoes and cucumber are pretty standard around here but you can easily add different nuts or seeds (sunflower seeds, toasted chopped almonds, walnuts) or different vegetables (grated carrot, scallions, finely chopped red onion, steamed and cooled potatoes). We’ve even added some tuna or hardboiled egg to the salad to make it a full, light meal. All you want is crunch and a bit of variety with every bite, the dressing will compliment it all!
You can easily swap out other acids for the white wine vinegar (including apple cider vinegar, red wine vinegar or lemon. You can also swap maple syrup for the honey.
Whisk all of the dressing ingredients together in a small bowl.
Toss all ingredients with dressing and serve immediately.
Everyday Green Salad was last modified: February 6, 2015 by