Easter Salad
A vibrant and customizable salad featuring fresh seasonal vegetables, perfect for spring gatherings and celebrations.
Ingredients
Salad Base
- 4 cups mixed greens (baby spinach, arugula, and romaine)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced (red, yellow, or green)
- 1 small red onion, thinly sliced
- 1 cup carrots, grated or shredded
- 1 avocado, diced
- 1 cup peas (fresh or frozen, thawed)
- ½ cup feta cheese, crumbled
- ¼ cup almonds, sliced or chopped
Dressing
- ½ cup balsamic vinaigrette or your favorite dressing
Instructions
Preparation
- Begin by washing all your fresh produce thoroughly.
- Chop the mixed greens, halve the cherry tomatoes, and dice the cucumber and bell pepper.
- Thinly slice the red onion.
Assembly
- In a large salad bowl, start by adding the mixed greens.
- Layer in the cherry tomatoes, cucumber, bell pepper, and carrots.
- Add the peas and diced avocado.
- Sprinkle the crumbled feta cheese and sliced almonds over the top.
- Drizzle the balsamic vinaigrette or dressing of choice evenly over the salad.
- Gently toss the salad with a large spoon or salad tongs.
- Allow the salad to sit for about 5-10 minutes to let the flavors meld together.
- Before serving, taste the salad and adjust the seasoning if necessary.
- Serve and enjoy.
Notes
If making ahead, store components separately to maintain freshness. Avoid overdressing to prevent sogginess. Use seasonal vegetables for variety.