Recipe details
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Colorful Garden Salad
15min
4 servings
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This vibrant Colorful Garden Salad combines earthy beetroot, juicy cherry tomatoes, crisp cucumber, sweet corn, tender spinach, and creamy avocado for a nutritional powerhouse that's as beautiful as it is delicious. The rainbow of fresh ingredients creates a perfect balance of flavors, textures, and nutrients, making this salad both satisfying and healthful. Easy to prepare yet visually stunning, this versatile salad works as a light meal on its own or as an impressive side dish. The natural colors and flavors shine with just a simple dressing, celebrating the bounty of fresh produce.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
6 g
7 g
Allergen Content
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Ingredients
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Steps
Read instructions and get ready to cook
Prepare the Beetroot
If using raw beetroot, peel and grate or thinly slice. If using pre-cooked beetroot, simply slice or dice.
Prepare the Cherry Tomatoes
Wash and halve the cherry tomatoes.
Prepare the Greens
Wash and dry the mixed greens and spinach.
Prepare the Cucumber
Wash, peel if desired, and slice the cucumber into half-moons.
Prepare the Corn
If using fresh corn, cook and cut kernels from cob. If using canned corn, drain and rinse.
Prepare the Avocado
Cut avocado in half, remove pit, scoop out flesh, and slice or dice.
Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well combined.
Assemble the Base
In a large salad bowl, combine mixed greens and spinach.
Add Vegetables
Add prepared beetroot, cherry tomatoes, cucumber, and corn to the greens.
Add Avocado
Gently add avocado pieces to the salad.
Dress the Salad
Drizzle the dressing over the salad.
Toss Gently
Toss the salad gently to coat all ingredients with dressing, being careful not to mash the avocado.
Serve
Serve immediately for the freshest flavor and best texture.
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