Ingredients:

  • 6 cups (140g) mixed garden greens (Lettuce, spinach, or arugula)
  • 1/4 cup (10g) fresh parsley, chopped
  • 2 cups (300g) cherry tomatoes
  • 1 medium (150g) cucumber, sliced
  • 1 medium (60g) carrot, shredded
  • 1/4 cup (40g) red onion, thinly sliced
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tsp (5ml) honey
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Wash the garden harvest under cold running water. Use a salad spinner to ensure the greens are completely dry and chop the vegetables into bite-sized pieces.
  2. Combine the olive oil, vinegar, honey, salt, and pepper in a small bowl or jar. Whisk vigorously or shake until the mixture is emulsified and opaque.
  3. Place the dried greens in a large bowl, then add the shredded carrots, sliced cucumbers, and sliced red onions.
  4. Add the cherry tomatoes last to prevent bruising, pour the dressing over the top, and gently fold the ingredients together until coated.