Diabetes FriendlyNo-CookQuick
The Garden-to-Bowl Toss
Whatever's growing, we're eating it. Simple zesty vinaigrette included.
SLICE Original · Farmers Market Demo
10 min Serves 2 as a main, 4 as a side +15 pts
Ingredients
- 4 big handfuls mixed garden greens
- 1 cucumber, sliced into half moons
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 1 avocado, cubed
- ¼ cup fresh herbs (basil, parsley, or mint)
- Vinaigrette: 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon, 1 small garlic clove grated, pinch of pepper
- Optional: crumbled feta or a can of drained chickpeas
How to make it
- 1
Whisk the vinaigrette in the bottom of a big salad bowl.
- 2
Pile in the greens, cucumber, tomatoes, onion, avocado, and herbs.
- 3
Toss gently with your hands so the vinaigrette hits every leaf.
- 4
Top with feta or chickpeas if you want to make it a meal.
- 5
Eat right away - a good salad don't wait around.
✦ Auntie's note
Use whatever's growing or on hand - this recipe is a template, not a rulebook.
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