Dive into a bowl where crisp greens meet an orchestra of summer’s best produce. Each bite delivers a burst of garden-fresh tastes, from the sweet juiciness of cherry tomatoes to the crunch of cucumbers and the earthiness of bell peppers. It’s a meal that feels like a sun-drenched afternoon, a moment of pure culinary joy.
Unleash Your Culinary Creativity
With our salad, creativity is your only limit. Whether you’re adding a dash of your favorite dressing or tossing in a handful of nuts for an extra crunch, the possibilities are endless. This isn’t just a salad; it’s your personal canvas to craft, explore, and enjoy.
Green Salad With Mixed Summer Vegetables
Ingredients
- 4 cups salad (spring mix, approximately 120 grams)
- 1 tomatoes (small punnet Mini Roma / Oval, approximately 200 grams)
- 1 tomatoes (small punnet yellow oval, approximately 200 grams)
- 1 Persian cucumber (or medium Lebanese, approximately 120 grams)
- 1 cup snow peas (approximately 150 grams)
- 1 cup sugar snap peas (approximately 150 grams)
- 1/4 cup mint leaves
- 1/3 cup seeds
- 1/4 cup olive oil
- 3 Tbsp. red wine vinegar
Instructions
- Wash and string your snow peas and sugar snap peas, pat dry and julienne.
- Wash, dry and slice your yellow and red tomatoes in half.
- Rinse your cucumber and slice thinly either using a sharp knife or mandoline/v-slicer.
- Wash and dry your mint leaves.
- Add all the vegetables, mint, seeds, olive oil and red wine vinegar to a large mixing bowl.
- Season and toss your salad, taste and adjust seasonings.
- Arrange in a salad bowl – Serve & Enjoy!
