Description
A vibrant and refreshing spring mix salad featuring marinated red onions, creamy avocado, juicy heirloom tomatoes, toasted gluten-free panko breadcrumbs or pecans, freshly grated parmesan cheese, and a zesty lemon garlic dressing. Perfect for a quick, nutritious, and flavorful meal or side dish.
Ingredients
Scale
Salad Base
- 2 boxes Little Leaf spring mix salad blend
- 1/2 red onion, sliced thin
- 1 avocado, sliced
- 2 large heirloom tomatoes, sliced
- 1/4 teaspoon fine sea salt (for seasoning greens)
- 1/4 teaspoon black pepper (for seasoning greens)
Dressing & 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
Toppings
- 1/3 cup freshly grated parmesan cheese (more as desired)
- 1/3 cup gluten-free panko breadcrumbs or finely ground pecans, toasted
Instructions
- Marinate the Onions & Make Dressing: Slice the red onion into thin rings and place them in the bottom of a jar or bowl. Add olive oil, lemon juice, grated garlic, salt, black pepper, and dried oregano. Toss well to combine, cover, and set aside to let the onions soften and infuse flavor into the dressing.
- Toast the Breadcrumbs: Heat a small skillet over medium heat. Add gluten-free panko breadcrumbs or finely ground pecans and toast for 2-3 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and cool.
- Assemble the Salad: Place the spring mix salad blend in a large bowl or serving dish. Lightly season with fine sea salt and black pepper.
- Add Toppings: Arrange sliced avocado and heirloom tomatoes neatly on top of the greens. Spoon the marinated red onions over the salad, reserving extra dressing for later use.
- Add Cheese and Crunch: Evenly sprinkle freshly grated parmesan cheese and toasted panko breadcrumbs or pecans over the salad to enhance flavor and texture.
- Dress & Serve: Drizzle the reserved lemon dressing from the onions evenly over the assembled salad. Toss gently if desired, then serve immediately to enjoy the salad’s freshness and vibrant flavors.
Notes
- Use gluten-free panko or ground pecans to keep the recipe gluten-free.
- For a vegan version, omit the parmesan cheese or replace it with a nutritional yeast alternative.
- Adjust lemon juice and salt according to taste for the dressing.
- Prepare the marinated onions ahead of time to allow deeper flavor infusion.
- Serve immediately after dressing to keep the greens crisp.
