Quick Salad

You can easily customize your quick salad by substituting mixed greens with spinach or arugula. For cherry tomatoes, try diced bell peppers or radishes. Instead of cucumber, you can use zucchini or celery, and if you don't have red onion, green onions or shallots work well too.

To store leftover quick salad, place it in an airtight container in the refrigerator. It's best to keep the dressing separate until you're ready to eat to prevent the greens from wilting. Consume within 1-2 days for optimal freshness.

This quick salad can easily accommodate various dietary preferences. For a vegan option, simply ensure the dressing is plant-based. You can also add protein sources like chickpeas, grilled chicken, or tofu for a more filling meal, making it suitable for vegetarian or gluten-free diets.

A quick salad pairs wonderfully with grilled meats, fish, or as a side to pasta dishes. You can also serve it alongside a hearty soup or sandwich for a complete meal. For a light lunch, consider pairing it with a slice of whole-grain bread.

Preparing a quick salad is very efficient and typically takes about 10-15 minutes. This includes washing and chopping the vegetables, mixing the ingredients, and adding your dressing, making it a perfect option for a fast and healthy meal.