Seasonal Salad with Homemade Dressing

Recipe By: Jay Miller

Serves: 4-6

Preparation Time: 15 Minutes

INGREDIENTS

for the salad 

2 large cucumbers, peeled into ribbons (use a vegetable peeler)

2 cups baby spinach or mixed greens

1 cup cherry tomatoes, halved

1/2 cup thinly sliced red onion

1 cup fresh mango, diced (in season from November to April)

1/2 cup sliced radishes

1/4 cup crumbled feta cheese

¼ cup chick pea

1/4 cup roasted sunflower seeds or pumpkin seeds

Fresh mint or basil leaves, for garnish

for the easy jar dressing:

1/4 cup extra virgin olive oil

2 Tbsp fresh lemon juice

1 Tbsp honey

1 Tbsp balsamic vinegar or apple cider vinegar

1 Tsp Dijon mustard

Salt and black pepper, to taste

to serve

Peri peri chicken

Lemon wedges

METHOD

Add the olive oil, lemon juice, honey, vinegar, mustard, salt, and pepper to a small jar.

Seal the jar tightly and shake well until the dressing is emulsified and creamy. Using a vegetable peeler, slice the cucumbers into long, thin ribbons. In a large bowl or platter, layer the cucumber ribbons and mixed greens. Top with cherry tomatoes, red onion, diced mango, and sliced radishes.

Sprinkle crumbled feta and roasted seeds on top. Garnish with fresh mint or basil leaves. Drizzle the jar dressing over the salad just before serving. Toss gently to combine.