The Garden

Immerse yourself in the fresh, crisp flavors of "The Garden," a vibrant salad recipe that's a celebration of nature's bounty. Packed with mixed baby greens, juicy cherry tomatoes, crunchy cucumbers, crisp radishes, and sweet sugar snap peas, this dish brings a medley of textures and colors to your plate. A zesty homemade lemon vinaigrette—infused with Dijon mustard, honey, and fragrant basil and parsley—elevates the flavors with a tangy-sweet finish. Perfect as a light lunch or an elegant side dish, "The Garden" comes together in just 20 minutes, making it a quick, healthy, and delicious option for any occasion. Whether you're embracing a plant-based lifestyle or seeking fresh inspiration, this salad is sure to delight.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 4 cups mixed baby greens
• 1 cup cherry tomatoes
• 1 medium cucumber
• 4 small radishes
• 1 large carrot
• 1 cup sugar snap peas
• 2 tablespoons fresh parsley
• 6 large fresh basil leaves
• 1 large lemon
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Wash and dry all vegetables thoroughly.

Step 2

Halve the cherry tomatoes and set aside.

Step 3

Slice the cucumber into thin rounds or half-moons, depending on personal preference.

Step 4

Thinly slice the radishes and carrot into rounds using a sharp knife or mandoline.

Step 5

Trim the ends of the sugar snap peas and leave them whole or cut them in half for smaller pieces.

Step 6

Roughly chop the parsley and basil leaves for a fresh herbal touch.

Step 7

In a small bowl, zest the lemon and then juice it to yield about 3 tablespoons of lemon juice.

Step 8

Whisk the lemon juice, lemon zest, olive oil, honey, Dijon mustard, salt, and black pepper together in the bowl until emulsified to create the vinaigrette.

Step 9

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, radishes, carrot, and sugar snap peas.

Step 10

Drizzle the vinaigrette over the salad, tossing gently to coat all the ingredients evenly.

Step 11

Sprinkle the parsley and basil over the top for a burst of freshness and garnish.

Step 12

Serve immediately and enjoy 'The Garden', a showcase of crisp, vibrant veggies!

Nutrition Facts

Serving size	1010.8 grams (1010.8g)

Amount per serving	% Daily Value*
Calories	700

Total Fat 44.10g	57%
Saturated Fat 5.80g	29%
Polyunsaturated Fat 0.10g
Cholesterol 0mg	0%
Sodium 1934mg	84%
Total Carbohydrate 66.90g	24%
Dietary Fiber 23.50g	84%
Total Sugars 28.20g
Protein 18.40g	37%

Vitamin D 0IU	0%
Calcium 370mg	28%
Iron 10mg	58%
Potassium 2017mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 10.0%

Carbs: 36.3%