Simple Mixed Super Greens Salad with Lemon Dressing
This Super Greens Salad is my go-to any time of year and a great salad for weeknight dinners and hosting! It has great flavors and a simple lemon dijon dressing. I hope you enjoy it. 😊
Equipment
- 1 large salad bowl
Ingredients
Salad Ingredients
- 5 oz super greens mix (or power greens, can also use spring mix)
- ½ English cucumber, diced
- 1 cup cherry tomatoes, halved or quartered
- ½ medium avocado (or 1 small)
- ¼ cup pumpkin seeds (pepitas), I use roasted & salted ones
- ¼ cup shredded parmesan
- ½ cup roasted chickpeas (I use my Mediterranean Roasted Chickpeas or Biena roasted chickpeas)
Dressing Ingredients
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced or grated (or ¼ teaspoon garlic powder)
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt (more to taste)
- ¼ dash black pepper
- ¼ cup extra virgin olive oil
- 2 tablespoon apple cider vinegar (optional)
For Roasted Chickpeas (I make a whole batch and use ½ c for the salad & snack on the rest)
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika (or smoked paprika)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Make the roasted chickpeas (you can do this in advance). Preheat the oven to 425℉ (220°C) and prep a baking sheet with parchment paper sprayed with cooking spray. Drain and rinse the chickpeas and dry them with a dish cloth. Toss them in olive oil & garlic powder, paprika, salt + pepper and bake 25-30 minutes until crispy and golden brown. You can use store-bought roasted chickpeas instead to save time.
- While the chickpeas roast, make the dressing by either blending the dressing ingredients or whisking them together in a small bowl. If using a whisk. add the olive oil last and whisk vigorously while drizzling it in to make sure the dressing emulsifies.
- Dice the cucumber, cherry tomatoes, and avocado. Add the greens to a large salad bowl. Top with the cucumber, tomatoes, avocado, pumpkin seeds, and chickpeas.
- Right before serving, add half the dressing and parmesan cheese. Toss to combine and serve with remainder of the dressing on the side.
- Hint: I suggest adding half the salad dressing right before serving and leaving the rest on the side so that everyone can decide how much dressing they want! If you're making this for the week for yourself, I would suggest storing the salad and dressing separately and add it when you are ready to eat your portion for the day!
Video
Notes
*nutrition information for salad without dressing. Dressing provides (per 2 Tbsp): 100 calories, 10g fat (1g sat fat, 1g polyunsaturated fat, 7g monounsaturated fat), 4g carb, 0g protein, 160mg sodium.
Expert Tips
- Roast the chickpeas in advance so the salad comes together quickly.
- Wait to add the dressing until right before serving the salad.
- If you have a couple extra minutes, grate the parmesan from a block! It tastes fresher!
- Meal Prep - roast the chickpeas ahead of time. You can also make the dressing and chop the veggies in advance. Everything will be ready to go when you want to assemble the salad!
- Storage - store leftovers of this salad in the refrigerator in an airtight container for up to 3-4 days. I suggest storing the salad ingredients separately from the dressing so the salad doesn't get soggy. The dressing will stay good in the fridge for about 1 week.
Nutrition
Serving: 2cupsCalories: 145kcalCarbohydrates: 11gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gFiber: 4g
Tried this recipe?Let us know how it was!