Garden Salad with Shallot Vinaigrette
I cannot get enough of this salad in the summertime—and especially this dressing. It’s a simple vinaigrette, but the combination of shallot with a bit of sweetness from the honey is “chef’s kiss.”
Feel free to use whatever veggies you have in the fridge or garden; no right or wrong here. I’ve added my personal favorite combinations in the recipe below.
The dressing will keep in the fridge for about a week—or multiple weeks if you were to omit the shallots.
Ingredients
For the dressing
1/2 c extra virgin olive oil (organic, first-cold pressed)
2 TBS apple cider vinegar (ACV)
1 TBS lemon juice
1 TBS raw honey
1/4 tsp sea salt
A few turns of fresh black pepper
Half of a small shallot, finely diced
For the salad (makes two servings)
3-4 cups of spring mix or other lettuce of choice
4-6 cherry tomatoes, cut into quarters
1 small cucumber, peeled and sliced
A few TBS of shredded beet
1 ounce of crumbled feta or goat cheese
2 TBS of pumpkin seeds or sunflower seeds
2 TBS cilantro and/or dill, roughly chopped (optional but adds SO much flavor
Instructions (makes 2 servings of salad, with multiple servings of leftover dressing)
Add all ingredients to an 8 ounce jar, seal with the lid, and shake vigorously to mix well
Add salad ingredients into a medium bowl
Top with 3-4 spoonfuls of dressing and enjoy!
Store the jar of dressing in the fridge for up to 1 week
Notes: if you are potato intolerant, simply omit the potatoes. There are no measurements included in this recipe because it truly doesn’t matter how much of anything you add. Create your ideal broth-to-veggie ratio. A rough estimate might be 1 carton of broth, 1/4-1/2 cabbage, 1 large potato, a few ribs of celery, and 2 large carrots.
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