Side Salad with Lime Vinaigrette

Name: Side Salad with Lime Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 150 g mixed salad greens (spring mix or romaine, washed and dried); 150 g cherry tomato (halved); 1 pcs cucumber (medium, sliced into half-moons); 0.25 pcs red onion (small, thinly sliced); 3 tbsp extra virgin olive oil; 2 tbsp lime juice (freshly squeezed); 1 pcs garlic (clove, minced); 1 tsp honey; 1 pinch salt; 1 pinch black pepper (freshly ground); 2 tbsp sunflower seeds (toasted, for garnish)

RATING

4.5/5(85)

TASTE SCORE

8/10

A crisp, refreshing side salad that comes together in minutes. Mixed greens, juicy cherry tomatoes, and crunchy cucumber are tossed in a bright, zesty lime vinaigrette with a hint of garlic. Perfect alongside grilled meats, burgers, or any summer meal.

PREP

15m

COOK

SERVES

1 CUP

154 cal

SERVINGS

METHOD · 5 STEPS

prep · ~8 min
Prep the vegetables.
1.Wash and dry the mixed salad greens thoroughly.
2.Halve the cherry tomatoes.
3.Slice the cucumber into half-moons.
4.Thinly slice the red onion.
mix · ~2 min
Make the lime vinaigrette.
1.In a small bowl, combine lime juice, minced garlic, honey, salt, and black pepper.
2.Whisk while slowly drizzling in the olive oil until emulsified and smooth.
3.Taste and adjust seasoning if needed.
TIPWhisking continuously while adding oil creates a creamy, well-blended dressing that won't separate.
mix · ~1 min
Toss the greens with half the dressing.
1.Place mixed greens in the large salad bowl.
2.Drizzle with half the vinaigrette and toss gently to coat evenly.
assemble · ~1 min
Add remaining vegetables and finish.
1.Scatter cherry tomatoes, cucumber slices, and red onion over the dressed greens.
2.Drizzle with remaining vinaigrette.
3.Sprinkle toasted sunflower seeds on top.
serve
Serve immediately.
Serve the salad right after dressing to keep the greens crisp and fresh.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Dry greens thoroughly after washing—excess water dilutes the vinaigrette and makes leaves soggy.
2
Toast sunflower seeds in a dry pan over medium heat for 2 minutes until golden and fragrant.
3
Slice red onion paper-thin using a mandoline to avoid harsh, overpowering bites.
4
Make the vinaigrette up to 3 days ahead; store in a jar and shake before using.
5
Toss greens with only half the dressing first, then add tender vegetables to prevent them from getting waterlogged.

RECIPE VARIATIONS