Description
This vibrant and refreshing Spring Mix Salad combines crisp greens with marinated red onions, creamy avocado, juicy heirloom tomatoes, and a zesty lemon-garlic dressing. Topped with toasted gluten-free panko breadcrumbs or pecans and freshly grated Parmesan cheese, this salad offers a perfect balance of textures and flavors. Ideal as a light lunch or a colorful side dish, it comes together quickly with simple ingredients and a touch of toasting for added crunch.
Ingredients
Scale
Salad Ingredients
- 1/2 red onion, sliced thin
- 2 boxes Little Leaf spring mix salad blend
- 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 and 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 Red Onions: Slice the red onion into thin rings and place them in the bottom of a mason jar, container, or bowl. Add the extra virgin olive oil, lemon juice, grated garlic, 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper, and dried oregano. Toss everything well to combine. Cover and set aside to let the onions soften and infuse the dressing with flavor.
- Toast the Breadcrumbs or Pecans: Heat a small skillet over medium heat. Add the gluten-free panko breadcrumbs or finely ground pecans. Toast for 2-3 minutes, stirring frequently, until they turn golden brown and emit a fragrant aroma. Remove from heat and let cool to preserve the crunch.
- Prepare the Salad Base: Place the spring mix salad blend into a large bowl or serving dish. Season the greens lightly by sprinkling with 1/4 teaspoon fine sea salt and 1/4 teaspoon black pepper, enhancing their natural flavor.
- Add Avocado and Tomatoes: Arrange the sliced avocado and heirloom tomatoes attractively on top of the seasoned greens, creating a colorful, appealing presentation.
- Add Marinated Onions: Using a fork, transfer the marinated red onions from their container onto the salad, reserving the remaining dressing for the final step. This gives the salad a tangy bite and layers of flavor.
- Top with Cheese and Toasted Crumbs: Evenly sprinkle the freshly grated Parmesan cheese and cooled toasted panko breadcrumbs or pecans over the salad. These toppings add delightful texture and a savory finish.
- Dress and Serve: Drizzle the reserved lemon dressing from the marinated onions evenly over the salad just before serving. Toss gently if desired to combine flavors. Serve immediately for optimal freshness and taste.
Notes
- Use gluten-free panko breadcrumbs to keep the salad gluten-free, or substitute finely ground pecans for a nutty crunch.
- To make this salad vegan, omit the Parmesan cheese or replace it with a vegan cheese alternative.
- Marinating the onions ahead of time softens their sharpness and infuses the dressing with extra flavor.
- For added protein, grilled chicken or chickpeas could be added.
- Serve immediately after dressing to prevent the greens from wilting.
- This salad pairs beautifully with a crisp white wine or light sparkling water with lemon.
