My Favorite Salad (Edit recipe)

I can't get enough of this familiar and delicious combination of salad ingredients and this refreshing, creamy vinaigrette!

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	143
Fat:	11 g
Carbohydrates:	10 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	210 mg
Fiber:	2 g
Sugars:	6 g
Calculated per serving.

by Laura Lea

View original recipe

Serves: 4

Ingredients

Salad

8 oz Romaine Lettuce, sliced into 1 inch ribbons
1 cup Yellow Cherry Tomatoes, sliced in half
1.25 cup Cucumber, chopped into 1 inch pieces
1 Avocado, ripe, diced into 1 inch pieces
Pumpkin Seeds, Optional: toasted nuts or seeds (roasted)

Cucumber Mint Vinaigrette

1 cup Cucumber, peeled and sliced into .25 inch rounds
.25 cup Plain Yogurt, (preferably full fat)
.25 cup Mint Leaves, packed (plus more for garnish), fresh
2 cloves Garlic, peeled and roughly chopped
2 tsp Coarse-Dijon Mustard (Noble Made)
1.5 tsp Honey, maple syrup or
2.5 Tbsp Apple Cider Vinegar, (sub red wine vinegar)
.25 tsp Sea Salt
pinch Black Pepper
3 Tbsp Extra Virgin Olive Oil

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Vinaigrette

Combine all ingredients in a blender and puree until smooth

Make the Salad

Combine romaine, tomatoes, cucumber, avocado and optional garnish of choice in a large mixing bowl. Add dressing to taste. Toss to coat and serve immediately. Salad will keep for 24 hours in the fridge tossed with dressing. If you don't want to eat the whole salad at once, only add dressing and avocado to individual servings.