This refreshing summer salad is perfect for a light meal or side dish. Packed with fresh vegetables, optional protein, and a tangy homemade dressing, it's versatile and easy to prepare. Whether you're enjoying it on a sunny day or bringing it to a picnic, this salad is sure to please. The mixed seeds and fresh herbs add a delightful crunch and burst of flavor.
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Wash and dry all vegetables and herbs.
Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice (or vinegar), Dijon mustard (if using), honey (or maple syrup/sugar), salt, and pepper. Adjust to taste.
Slice the cucumber, tomatoes, and red onion thinly. Shred the cabbage. If using a protein source, prepare it (grill chicken, cook shrimp, etc.).
In a large bowl, combine the sliced cucumber, tomatoes, red onion, and shredded cabbage. Add the protein source, if using.
Drizzle the dressing over the salad.
Gently toss the salad to combine all ingredients.
Sprinkle with mixed seeds and fresh herbs.
Serve immediately or chill for later.
For extra crunch, you can add croutons or toasted nuts to the salad.
If you prefer a sweeter dressing, increase the honey or maple syrup slightly.
Chill the salad for 15-20 minutes before serving for enhanced flavors.
Experiment with different herbs to find your favorite combination.
Can I make this salad ahead of time?
Yes, you can prepare the vegetables and dressing ahead of time. Combine them just before serving to keep the salad fresh.
What protein options work best for this salad?
Grilled chicken, shrimp, chickpeas, or tofu are great options. Choose based on your dietary preferences.
Can I use other seeds in the salad?
Absolutely! You can use flax seeds, chia seeds, or any seeds you prefer.
How can I make this salad vegan?
Use chickpeas or tofu as the protein source and replace honey with maple syrup or sugar.
What can I serve this salad with?
This salad pairs well with grilled meats, sandwiches, or as a standalone light meal.
