Refreshing & Crunchy Vegetable Salad with Avocado Oil Dressing
A Quick & Healthy Vegetable Salad Recipe Using Fridge Staples
Today, we’re making a crowd-pleasing, light salad that’s perfect for any occasion. We’ve whipped up a delightful dressing using fresh avocado oil, transforming a simple salad into a satisfying meal. The combination of crisp vegetables and creamy bocconcini cheese, drizzled with our gourmet avocado oil dressing, elevates this dish to restaurant quality, perfect for a delightful brunch. Just a few days ago, while preparing lunch after working in the garden, adding this single salad made the entire table look so much more abundant and elegant. The salad dressing made with olive oil or avocado oil is wonderfully nutty and refreshingly tangy!
Salad Vegetables
- Lettuce
- Cherry tomatoes
- Orange bell pepper
- Yellow bell pepper
- Red cabbage
- Bocconcini cheese
- Assorted fresh vegetables (use up any leftover veggies from your fridge)
Avocado Oil Dressing
- 0.3 Tbsp fresh lemon juice
- 1 Tbsp vinegar
- 1 Tbsp balsamic vinegar
- 1 Tbsp whole grain mustard
- 2 Tbsp high-quality avocado oil
- 0.3 Tbsp fresh lemon juice
- 1 Tbsp vinegar
- 1 Tbsp balsamic vinegar
- 1 Tbsp whole grain mustard
- 2 Tbsp high-quality avocado oil
Cooking Instructions
Step 1
Let’s start by making a delicious dressing! In a bowl, combine 0.3 Tbsp of lemon juice, 1 Tbsp of vinegar, 1 Tbsp of balsamic vinegar, and 1 Tbsp of whole grain mustard. Whisk them together until well blended.
Step 2
Now, for the secret to its wonderful richness: add 2 Tbsp of avocado oil. Avocado oil is packed with beneficial nutrients like monounsaturated fats, potassium, and zinc. It’s a ‘good fat’ that can help lower cholesterol and triglyceride levels, containing significantly more of these healthy fats – about 300% to 1000% more – than coconut oil, flaxseed oil, or grapeseed oil! Whisk all the dressing ingredients together until you achieve a smooth, emulsified consistency.
Step 3
Next, prepare your salad greens. Wash and prepare your lettuce, halve the cherry tomatoes, thinly slice the orange and yellow bell peppers, and shred the red cabbage. Arrange all your chosen salad vegetables attractively on a serving plate. The vibrant colors will make your salad visually appealing.
Step 4
If you’ve indulged in rich, heavy foods, especially during holidays, a crisp and refreshing salad like this is the perfect palate cleanser. It makes a wonderful addition to a festive meal, whether you’re hosting guests or celebrating holidays like Chuseok, and it even serves as a delightful light dessert afterward.
Step 5
Now, generously drizzle your freshly made avocado oil dressing over the salad. You can gently toss the salad to coat the greens evenly, or simply pour the dressing over the top for a beautiful presentation.
Step 6
Don’t let those leftover vegetables in your fridge go to waste! This salad is a fantastic way to use up any odds and ends – just arrange them on a plate and top with this delicious dressing for a quick and satisfying meal. If you don’t have avocado oil, feel free to substitute with your favorite olive oil; it will still be wonderfully tasty!
Step 7
Finally, scatter some creamy bocconcini cheese over the top. The delightful crunch of the vegetables, the creamy texture of the cheese, and the bright, zesty dressing create a harmonious blend of flavors that will leave your palate feeling clean and refreshed. It’s a perfect salad to enjoy as a light meal, a palate-cleansing course, or even a healthy dessert!
