Description
A fresh and vibrant Spring Mix Salad featuring marinated red onions, creamy avocado, heirloom tomatoes, toasted gluten-free panko breadcrumbs or pecans, and freshly grated Parmesan cheese, all tossed in a zesty lemon garlic dressing. Perfect as a light lunch or a side dish, this salad combines crisp greens and flavorful toppings for a delightful eating experience.
Ingredients
Scale
Salad Ingredients
- 1/2 red onion, sliced thin
- 2 boxes Little Leaf spring mix salad blend
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 avocado, sliced
- 2 large heirloom tomatoes, sliced
- 1/3 cup freshly grated Parmesan cheese (more as desired)
- 1/3 cup gluten-free panko breadcrumbs or finely ground pecans, toasted
Dressing Ingredients
- 1/3 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 1/2 garlic clove, grated
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
Instructions
- Marinate the Onions & Make Dressing: Slice the red onion into thin rings and place them in the bottom of a mason jar, container, or bowl. Add the olive oil, lemon juice, grated garlic, salt, black pepper, and dried oregano. Toss well to combine. Cover and set aside until you are ready to assemble the salad. This allows the onions to soften and infuse the dressing with flavor.
- Toast the Breadcrumbs: Heat a small skillet over medium heat. Add the panko breadcrumbs or finely ground pecans, stirring frequently for 2-3 minutes until they become golden brown and fragrant. Remove from heat and allow them to cool.
- Assemble the Salad: Place the spring mix salad blend into a large bowl or serving dish. Sprinkle with the fine sea salt and black pepper to season the greens evenly.
- Add Toppings: Arrange the sliced avocado and heirloom tomatoes attractively on top of the greens. Add the marinated red onions with their dressing on top, reserving some dressing to drizzle later.
- Add Cheese and Crunch: Evenly sprinkle the freshly grated Parmesan cheese and the toasted breadcrumbs or pecans over the salad to introduce additional flavor and texture.
- Dress & Serve: Drizzle the reserved lemon dressing from the onions evenly over the salad just before serving. Toss gently if desired and serve immediately to enjoy the salad at its freshest.
Notes
- To make the salad vegan, omit the Parmesan cheese or substitute with a vegan cheese alternative.
- The toasted pecans add a nutty flavor and extra crunch if you prefer not to use panko breadcrumbs.
- Adjust the amount of lemon juice and garlic in the dressing to suit your taste preferences.
- Serve the salad immediately after dressing to maintain crispness of the greens.
- This salad pairs well with grilled chicken or fish for a complete meal.
