Simple Fresh Spring Mix Greens Salad Recipe

I absolutely love this salad because it beautifully blends fresh, vibrant ingredients with that creamy feta and crunchy nuts for the perfect taste and texture combo. Plus, the rich avocado slices paired with the tangy balsamic vinaigrette make every bite feel like a gourmet experience without all the fuss!

I enjoy making straightforward, wholesome salads that burst with flavor and freshness. My straightforward, fresh, spring-mix-greens salad features the vibrant colors of cherry tomatoes and the creamy richness of avocado, the crisp snap of cucumber, the tang of feta cheese, and the nutty crunch of toasted almonds.

It is dressed lightly with a balsamic vinaigrette, making it a delightful addition to any meal.

Ingredients

Spring Mix Greens:
Abundant in vitamins A and C; contributes a fresh, crisp base.

Cherry Tomatoes:
Rich in antioxidants; contributes sweetness and hue.

Cucumber:
Quenching thirst and hunger; zero calories; what else could a cucumber possibly be?
Red Onion:
Delivers a punch and taste; has dietary roughage.

Feta Cheese:
Calcium and protein come from this; it adds a creamy, tangy quality.

Avocado:
Fats that are good for the heart; contributes to the creamy texture and richness.

Balsamic Vinaigrette:
Tying flavors together and complementing them, sweet and tangy flavors are what you find in the classic barbecue sauces of the American South.

Ingredient Quantities

• 5 oz spring mix greens
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup cucumber, sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted almonds or walnuts
• 1 avocado, sliced
• 1/4 cup balsamic vinaigrette dressing
• Salt and pepper to taste

Instructions

1. Start by taking a large salad bowl and placing the spring mix greens inside it.

2. Place the cherry tomatoes, cut in half, on top of the greens.

3. Evenly scatter the red onion, which has been sliced very thinly, on the salad.

4. Cut the cucumber into slices and arrange these slices over the ingredients already in place.

5. Top the salad with crumbled feta cheese for a creamy, flavorful addition.

6. If you wish, you can toast the almonds or walnuts in a dry pan over medium heat until they’re golden brown. Then you allow them to cool.

7. For a crunchy component, incorporate the nuts, now toasted, into the salad.

8. Cut the avocado and tastefully display the segments around the salad.

9. Evenly drizzle the balsamic vinaigrette over the salad.

10. Add salt and pepper to taste, then toss the salad gently to combine all ingredients before serving.

Equipment Needed

1. Large salad bowl
2. Cutting board
3. Chef’s knife
4. Small knife or paring knife
5. Salad tongs or serving spoons
6. Dry pan (optional, for toasting nuts)
7. Measuring cups

FAQ

• Can I use a different type of lettuce besides spring mix greens?Certainly! It is permissible to swap out spring mix for any mixed greens of your choosing, such as baby spinach or arugula.
• What can I substitute for feta cheese if I want a non-dairy option?For a dairy-free version, you can use vegan feta or just leave out the cheese.
• How can I make the salad more filling?For a more substantial salad with extra protein, add grilled chicken, shrimp, or chickpeas.
• Is there a way to make the salad nut-free?Certainly! You can leave out the toasted almonds or walnuts. You can also substitute them with sunflower seeds or pumpkin seeds, if you wish.
• How long will the salad keep in the fridge?You can keep the salad for up to 2 days without it, but the salad is best served fresh. Add it right before serving.
• Can I use a different type of dressing? Certainly! You can easily switch out balsamic vinaigrette for another dressing you enjoy, like a lemon vinaigrette or an Italian light dressing.

Substitutions and Variations

Grape tomatoes or diced roma tomatoes can be used in place of cherry tomatoes.
Shallots or green onions can stand in for red onion when a milder flavor is desired.
Zucchini or celery can take the place of cucumber and provide a similar crunch.
Goat cheese or blue cheese can be used in place of feta cheese for a different tang.
Toasted almonds or walnuts can be swapped with pecans or sunflower seeds.

Pro Tips

1. Chill the Ingredients Keep your greens, cucumber, and avocado in the refrigerator until you’re ready to assemble the salad. This will ensure they are crisp and refreshing when served.

2. Cut the Avocado Last Slice the avocado just before serving to prevent it from browning. You can also squeeze a bit of lemon juice over it to maintain its color.

3. Balance the Dressing Consider making a quick taste test with small variations of the balsamic vinaigrette on a single salad leaf to adjust the acidity and sweetness according to your preference.

4. Even Nut Distribution Toss the nuts in a small amount of olive oil and a pinch of salt before toasting. This will enhance their flavor and help distribute them more evenly over the salad.

5. Layering for Presentation When assembling the salad, layer the spring mix, followed by the vegetables, cheese, nuts, and avocado in that order to create a visually appealing presentation that highlights all the textures and colors.