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Summer's Best Garden Salad

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Hayden Patton
Yield 6 servings (serving size: about 1 cup salad and 4 teaspoons avocado)
Adding five vegetables and one fruit—avocado—to the romaine lettuce rounds out the nutrition in this side dish salad.

Ingredients

  • 3 tablespoons fresh lime juice
  • 2 teaspoons honey
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons extravirgin olive oil
  • 4 cups shredded romaine lettuce
  • 1 cup yellow pear tomatoes, halved
  • 1 cup chopped peeled cucumber
  • 1/2 cup finely chopped orange bell pepper
  • 1/2 cup thinly sliced radishes
  • 2 tablespoons chopped fresh chives
  • 1 small yellow squash, halved lengthwise and thinly sliced (about 1 cup)
  • 1/2 cup chopped avocado

Nutrition Information

  • calories 64
  • caloriesfromfat 52 %
  • fat 3.7 g
  • satfat 0.6 g
  • monofat 2.3 g
  • polyfat 0.5 g
  • protein 1.6 g
  • carbohydrate 7.8 g
  • fiber 2.4 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 123 mg
  • calcium 28 mg

How to Make It

  1. Combine first 5 ingredients in a small bowl. Gradually add oil, stirring with a whisk.

  2. Combine lettuce and the next 6 ingredients (through squash) in a large bowl. Drizzle dressing over lettuce mixture, and toss gently to coat. Top with avocado.