Description
Local greens, veggies, feta and toasted walnuts. Can't think of anything more satisfying for a healthy, yet hearty meal.
Ingredients
Units
Scale
Salad
- 1 package salad greens (your choice)
- 2-3 tomatoes (depending on size)
- 2 avocados
- 1/2 head steamed broccoli
- 1/2 a cucumber
- 1/2 cup feta cheese, more if you want
- 1/2 cup toasted walnuts, more if you want
Balsamic Vinaigrette Dressing (yield: approx. ¾ cup)
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/2 clove minced garlic
- pinch of salt & pepper
- small sprig of rosemary (optional)
Instructions
- For the vinaigrette: mix all ingredients in a bowl with a whisk or use a jar and shake it with the lid on. The mustard will help emulsify the dressing so that it thickens and stays together.
- Steam the broccoli using a pot and a steamer insert. I like cooling it down, but if you like a warm component to your salad, you can serve it warm too.
- Toast walnuts in a pan on low heat for five minutes stirring frequently. You’ll know they’re done when you can smell the nuttiness. Let them cool before eating.
- Cut your tomatoes into quarters. If using a larger tomato, cut it accordingly.
- Slice cucumber into half-moon pieces. First slice cucumber down the middle lengthwise. Then proceed to cut into half-moons from there.
- Peel and chop avocado. Add a pinch of salt.
- Assemble your salad. Sprinkle feta on top at the end.
Equipment
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Steamer Insert, Stainless Steel
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Ball Wide-Mouth Mason Jars (pint)
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- I steam a whole head of broccoli because I like having leftovers. If you don’t want leftovers, just cook what you need for this one meal.
- Same with the nuts. I LOVE toasted walnuts as a snack so I always toast more than I need.
- The portion size. Since this is a hearty summer salad one package of greens could make two large salads or four small-to-medium salads - really depends on the size of the greens you by.