Description
A vibrant and fresh Spring Mix Salad featuring tender greens, marinated red onions, ripe avocado, juicy heirloom tomatoes, toasted gluten-free panko or pecans, and a zesty lemon garlic dressing topped with freshly grated parmesan cheese. This quick and easy salad is perfect for a light lunch or a healthy side dish, ready in just 13 minutes.
Ingredients
Scale
Salad
- 1/2 red onion, sliced thin
- 2 boxes Little Leaf spring mix salad blend (approximately 8 cups)
- 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 & Marinade
- 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 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 and add the panko breadcrumbs or finely ground pecans. Toast them for 2-3 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and let cool to maintain their crunchiness in the salad.
- Assemble the Salad: Place the spring mix salad blend into a large bowl or serving dish. Sprinkle with fine sea salt and black pepper to season the greens evenly and enhance their natural flavors.
- Add Toppings: Arrange the sliced avocado and heirloom tomatoes attractively on top of the greens. Using a fork, add the marinated red onions on top, reserving the remaining dressing for the final step to avoid sogginess.
- Add Cheese and Crunch: Evenly sprinkle the freshly grated parmesan cheese and toasted panko breadcrumbs or pecans over the salad to add depth of flavor and contrasting textures.
- Dress & Serve: Drizzle the reserved lemon dressing from the onions evenly over the salad just before serving. Toss gently if desired to combine all flavors. Serve immediately to enjoy the salad at its freshest.
Notes
- Use gluten-free panko breadcrumbs to keep the salad gluten-free or substitute with finely ground pecans for a nutty crunch.
- Marinating the onions softens their sharpness and melds the flavors in the dressing.
- Toast breadcrumbs or pecans carefully to avoid burning and ensure a pleasant crunch.
- Serve the salad immediately after dressing to maintain crispness and avoid sogginess.
- Adjust the amount of parmesan cheese to taste, adding more for a richer flavor.
