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spring mix salad on the plate

Spring Mix Salad

By Jigna
This Spring Mix Salad is bright and refreshing with a tangy and homemade citrusy salad dressing! It consists of fresh spring greens, colorful veggies, creamy avocado, and soft paneer cubes.
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Prep Time 10 minutes
Total Time 10 minutes
Cuisine American
Course Salad, Side Dish
Diet Healthy, Vegetarian
Servings 4

Ingredients
  

  • 150 g mixed spring greens
  • 1 cup diced cucumbers
  • 1 cup grape or cherry tomatoes, halved
  • ½ cup green or red grapes, halved (optional)
  • 1 medium avocado (pitted and diced)
  • 100 g paneer cubes (or choice of cheese)
  • 2 tablespoon roasted pumpkin Seeds

For the Dressing

  • 2 tablespoon extra virgin olive oil
  • 3 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • ½ teaspoon red chili flakes
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • In a small bowl or cup, whisk together olive oil, lemon juice, maple syrup, dijon mustard, chili flakes, salt, and black pepper until well combined. Taste and adjust the seasonings as required.
  • Place spring greens, cucumbers, and tomatoes in a large mixing bowl. Drizzle with half or ¾th of the prepared dressing. Gently toss to coat all the ingredients.
  • Top the salad with grapes, avocados, paneer (or your choice of cheese), and pumpkin seeds. Drizzle the additional dressing over the top, then serve.

Storing Suggestions

  • Transfer the salad to an airtight container and refrigerate for a day or two. Drizzle some more dressing before serving if preferred.

Notes

  1. Dressing: You can make the dressing in advance, but dress the salad as shortly as possible before serving. Also, do not pour all the vinaigrette at once. Initially, add half or ¾th of dressing, toss the salad, and add more as required.
  2. Serving: If you are not serving all the salad at once, dress only the one you plan to eat immediately. Store the leftover salad without dressing in the refrigerator.
  3. Make-Ahead: You can make salad dressing in advance. Store it in the refrigerator for three days and shake it well before use. Mix the spring mix and vegetables for the salad and refrigerate them for three days. Add the toppings and vinaigrette before serving.

Nutrition (Approximate Values)

Calories : 178kcalCarbohydrates : 9gProtein : 4gFat : 15gSaturated Fat : 4gPolyunsaturated Fat : 1gMonounsaturated Fat : 7gCholesterol : 11mgSodium : 41mgPotassium : 284mgFiber : 3gSugar : 4gVitamin A : 322IUVitamin C : 10mgCalcium : 114mgIron : 1mg
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