Ingredients
Salad
- 6 cups (loosely packed) mixed greens (or lettuce of choice, torn into bite-size pieces)
- 1 small or ½ large English cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 small carrot, grated with a vegetable peeler or sliced
- 1 avocado, peeled, pitted, and chopped
- 2 ounces goat cheese, crumbled (or crumbled feta or shaved Parmesan)
Vinaigrette
- 6 tablespoons homemade vinaigrette (or dressing of choice)
Instructions
- Prepare the greens and vegetables: Place the mixed greens in a large bowl. Add the thinly sliced cucumber, halved cherry tomatoes, and grated or sliced carrot to the bowl.
- Add the dressing: Drizzle the homemade vinaigrette or your preferred dressing over the salad a little at a time while tossing gently to evenly distribute the dressing until the salad is coated to your liking.
- Finish with avocado and cheese: Add the chopped avocado and crumbled goat cheese to the salad. Gently toss once more to mix them in without mashing the avocado. Serve the salad immediately to enjoy the fresh flavors and textures.
Notes
- Use fresh, crisp greens for the best texture and flavor.
- The avocado should be ripe but firm to prevent it from becoming mushy when mixed in.
- Feel free to substitute goat cheese with feta or shaved Parmesan based on your preference.
- Adjust the amount of vinaigrette to your taste; start with less and add more if desired.
- This salad is best eaten fresh to maintain the crunchy texture of the vegetables.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
