Simple Garden Salad with a Honey Mustard Dressing
Rating:
Ingredients:
Salad
- 5-6 cups salad greens
- 2 large or 4 small-medium tomatoes
- ½ regular or 1 small cucumber
- 1 green capsicum
- A small handful of sunflower seeds
- A sprinkle of sesame seeds
Honey mustard dressing
- 4 Tbsp olive oil
- Juice of 1 lemon
- 1 tsp runny honey
- 1 tsp mustard
- A pinch of salt and pepper
Method:
- Slice tomatoes into wedges, capsicum into thin strips and cucumber into coins. Aim to get everything relatively bite-sized so it's manageable to eat! Tear larger leafy greens into smaller pieces.
- Add all produce to a large salad bowl.
- Whisk/blend all ingredients for salad dressing together. Make sure to whisk well, so the ingredients emulsify together (i.e. so the oil and lemon juice aren't separated) - otherwise you'll get blobs of olive oil or acidic lemon juice on your salad greens, and it won't taste that nice. Taste test and adjust if desired (e.g. a little extra honey for sweetness).
- Dress the salad with the dressing to your liking - you may not need all of the dressing. Toss the dressing carefully with your salad, aiming to lightly coat, not drench, and if you have any leftover just pop it in the fridge for another salad over the next few days!
- Garnish salad with a sprinkle of sesame seeds and sunflower seeds. Enjoy!
Notes:
Leftover dressing will keep in the fridge for up to a week.