Lemony & Herby Green Salad
#salad
#lemony
#herby
#green
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- Simple Lemon Vinaigrette 4-6 tbsp
- large English cucumbers ½
- fresh mint leaves 1 handful
- seasonal lettuce or salad greens of choice 4-5 oz
- Crunchy Protein Mix 4 tbsp
- Kosher
📝
For more variety and sweetness, add on sliced peaches, nectarines, or apricots. Storage: This salad is best fresh; only make as much as you can eat. Nutrition boost: If you have some beets, use a mandoline to shave raw beets very thinly; or, finely dice the raw beets; fold them into the salad. Or, if you have sweet seasonal cherry tomatoes, halve them and toss in a handful. Top with cooked/defrosted edamame or cooked lentils for more protein. Shortcut: If you didn’t make the Simple Lemon Vinaigrette during meal prep, simply dress the salad with your best extra virgin olive oil and vinegar in a 2:1 ratio.
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1Gather: Simple Lemon Vinaigrette , large English cucumbers , fresh mint leaves , seasonal lettuce or salad greens of choice , Crunchy Protein Mix , Kosher salt and freshly cracked black pepper.
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2Take the Simple Lemon Vinaigrette out of the fridge. If it’s solidified, set the jar of dressing in a shallow bowl of hot water to come back to room temperature. Shake before using to re-emulsify.
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3Cut the cucumber into bite-sized chunks, or finely dice. Tear the mint leaves with your hands or roughly chop them.
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4Add the salad greens and mint to a large serving bowl. Drizzle on 1/4 cup of the Simple Lemon Vinaigrette. Toss, adding more dressing as needed. Add the cucumbers and Crunchy Protein Mix. Toss again and taste, adding salt/pepper to season.