Seasonal Greens Salad Bowl

Steps

How to make it

Prep 10 min · Cook 0 min

1. Wash lettuce or other greens and spin or pat completely dry (no water on the leaves—they wilt once dressed).
2. Cut 1 tomato, 1/2 cucumber, and 1/3 carrot to bite size; soak carrot in ice water briefly for extra crunch if you like.
3. In a small bowl, whisk 2 tbsp olive oil, 1 tbsp lemon juice, and a pinch each of salt and pepper into a vinaigrette; taste and adjust salt and acidity.
4. Add all vegetables to a large bowl, drizzle dressing, and toss gently by hand or with tongs until every leaf has a thin coat.
5. Serve immediately in a bowl; add nuts, cheese cubes, or a boiled egg for more staying power if you like.

Tips & storage

Make it easier

• Shred carrot for a crisper bite.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Toss right before eating; keep dressing separate.

Substitutions