Description
A quick and simple salad recipe that's the perfect accompaniment to almost any meal. Vegan, gluten free, dairy free, and keto friendly!
Ingredients
Units
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For the Salad
- 6-8 cups spring baby greens mix
- 1/4 cup radishes, quartered and sliced
- 1/4 cup English cucumber, quartered and sliced
- 1/4 cup walnuts, roughly chopped
- 1/4 cup broccoli florettes
- 1/4 cup dried cranberries
- 1/2 avocado, diced
- 2 tablespoons pepitas
- Fresh ground black pepper, as desired
For the Vinaigrette
- 2 tablespoons balsamic vinegar
- 1/4 cup extra virgin olive oil
- Pinch of salt
Instructions
- In a small bowl, whisk together vinegar, olive oil and salt for the vinaigrette. Set aside.
- In a large bowl, toss the ingredients for the salad together with the vinaigrette. Top with fresh ground pepper as desired. Enjoy!
- Prep Time: 10 minutes