Summer's Best Garden Salad

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Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Hayden Patton
Yield:
6 servings (serving size: about 1 cup salad and 4 teaspoons avocado)
By Maureen Callahan
May 2008
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 64
  • Caloriesfromfat 52%
  • Fat 3.7g
  • Satfat 0.6g
  • Monofat 2.3g
  • Polyfat 0.5g
  • Protein 1.6g
  • Carbohydrate 7.8g
  • Fiber 2.4g
  • Cholesterol 0.0mg
  • Iron 0.9mg
  • Sodium 123mg
  • Calcium 28mg

How to Make It

Step 1

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

Step 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.

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