Our Go-To Side Salad
No separate dressing, no fuss. This go-to side salad recipe comes together in minutes and is good enough that guests will ask for the recipe.
Servings: 6
Calories: 136kcal
Ingredients
- 10 ounces salad greens
- 2 small/medium carrots (thinly sliced)
- 6-7 radishes (cut into wedges)
- 1 large shallot (thinly sliced)
- 10 cherry tomatoes (halved)
- 2 Persian cucumbers (or ½ English cucumber, sliced)
- ⅓ cup dill (lightly packed, roughly chopped or hand torn)
- 3-4 tablespoons white wine vinegar
- ⅓ cup extra virgin olive oil
- A few pinches of flaky sea salt
Instructions
- Pile your lettuce greens of choice into a large salad bowl, and pile the other vegetables (the carrots, radishes, shallow, tomatoes, cucumbers, and dill) on top in big blocks of color, or scatter them over the greens in layers.
- Drizzle the white wine vinegar over the salad, and do the same with the extra-virgin olive oil. If you’re eyeballing, I do a few good swirls around the bowl for the extra-virgin olive oil and a few lighter swirls of the vinegar. Sprinkle with a few pinches of flaky salt, crushing it between your fingers as you do. Toss and season to taste with more salt and/or vinegar.
Notes
If you’re looking to add some protein, well-drained chick peas or cannellini beans work great. You can also just serve with a salmon filet, sliced chicken, or grilled shrimp over the top.
Nutrition
Calories: 136kcal | Carbohydrates: 6g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 131mg | Potassium: 281mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4294IU | Vitamin C: 22mg | Calcium: 28mg | Iron: 1mg