Green Oasis Salad
Instructions
- 1
Wash and dry all greens thoroughly. Combine baby greens and spinach in a large salad bowl.
- 2
Peel and dice the cucumber into small cubes. Add to the greens.
- 3
Core and thinly slice the green apple, leaving the skin on for extra color and nutrients. Add to the bowl.
- 4
Thinly slice the celery stalks on a diagonal for visual appeal. Add to the salad.
- 5
Remove seeds from the bell pepper and cut into thin strips. Add to the mixture.
- 6
Tear the mint and basil leaves into smaller pieces to release their oils. Scatter over the salad.
- 7
In a small bowl, whisk together olive oil, lime juice, honey, and dijon mustard until well emulsified.
- 8
Season the dressing with salt and pepper to taste.
- 9
Just before serving, halve the avocado, remove the pit, and slice. Add to the salad.
- 10
Drizzle the dressing over the salad and toss gently to coat all ingredients.
- 11
Top with pumpkin seeds for a satisfying crunch and serve immediately.
Chef's Note
"The key to this vibrant salad is the contrast of textures - crisp vegetables, creamy avocado, and crunchy seeds. For best results, keep all ingredients well-chilled and add the avocado last to prevent browning. The honey-lime dressing brings all the green flavors together beautifully!"
