Serves 2-4 humans
Ingredients
3 cups (720 ml) organic mixed baby greens 1 red bell pepper, chopped 1/2 onion, chopped 2 garlic cloves, minced 1 avocado, chopped 2 Persian cucumbers, quartered & chopped coarse ground sea salt, to taste dried oregano, to taste extra virgin olive oil, to taste organic apple cider vinegar, to taste
Instructions
Add all ingredients to a large mixing bowl. Toss to combine. Taste if more sea salt, oregano, olive oil or vinegar is necessary. Plate and serve.
Enjoy!
More Recipes You'll Love
This side salad is a big bowl of crisp baby greens loaded with red pepper, cucumber, creamy avocado, and a little raw onion and garlic bite. Dressed simply with olive oil, vinegar, and oregano, it is the everyday salad that goes with absolutely everything. Two generous servings, zero fuss.
Pro Tips
- Chop the avocado last and fold it in gently. Rough mixing turns the cubes to guacamole before the salad even reaches the table.
- Persian cucumbers are worth seeking out — their thin skins and tiny seeds mean no peeling and no watery centers in the bowl.
- Mince the garlic very fine or grate it. Raw garlic in a salad dressing should whisper, not shout.
- Taste before plating and adjust the olive oil and vinegar balance. This dressing is simple enough that the balance is the entire recipe.
Frequently Asked Questions
Can I make this salad ahead?
Dress it just before serving — the avocado browns and the greens wilt if dressed early. You can chop the vegetables hours ahead and refrigerate them separately.
What protein turns this into a meal?
Grilled chicken, salmon, or a scoop of paleo chicken salad on top. The avocado already makes it substantial enough for a light lunch.
What other greens work here?
Any organic mixed baby greens as listed, though romaine or spinach both work. Avoid delicate lettuces — the chunky vegetables need sturdy leaves.
Recipe Card
Ingredients
Method
- Taste if more sea salt, oregano, olive oil or vinegar is necessary. Plate and serve.
