Chopped Vegetable Salad with Lemon-Garlic Dressing Print Email

For the dressing:
2 cloves garlic, peeled and grated or minced
2 tablespoons fresh lemon juice
1 teaspoon kosher or sea salt
1/2 teaspoon Dijon mustard
1/4 cup (60ml) olive or grape seed oil, or another favorite oil

For the salad:
6 cups (700g) mixed chopped vegetables and other additions, such as:

Crumbled bacon
Diced avocado
Cubed grilled chicken
fingers of baked tofu
Crumbled feta, goat, or blue cheese
Shredded romaine, radicchio, or gem lettuce
Sliced or quartered radishes
Grated or julienne-cut carrots
Shredded red cabbage
Minced parsley or chives
Lightly steamed or blanched broccoli, cauliflower, green beans, or asparagus
Diced hard-cooked eggs
Pumpkin seeds
Quartered cherry tomatoes

In a large salad bowl, mix together the garlic, lemon juice, salt, and mustard with a fork

Add the olive oil and stir with the fork until the dressing is well mixed. (I don’t emulsify the dressing as I feel it gets too heavy and thick.)

Add the salad ingredients and toss well.

Two servings