Plant-Based Mother’s Day Garden Salad

Fresh, colorful, all-natural, and light enough to feel like spring on the table.

Ingredients

Salad

• 6 cups mixed garden greens, such as spinach, romaine, arugula, or butter lettuce
• 1 cup cherry tomatoes, halved
• 1 cucumber, thinly sliced
• 1 cup shredded carrots
• ½ cup radishes, thinly sliced
• ½ cup red cabbage, shredded
• 1 avocado, sliced
• ½ cup fresh herbs, such as basil, parsley, dill, or mint
• ¼ cup sunflower seeds or pumpkin seeds
• Optional: ½ cup chickpeas, cooked and cooled

Lemon-Herb Dressing

• ¼ cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 1 small garlic clove, minced
• 1 tbsp fresh parsley or dill, chopped
• Sea salt and black pepper, to taste

Instructions

1. Wash and dry all greens and vegetables.
2. Arrange the greens in a large serving bowl.
3. Add tomatoes, cucumber, carrots, radishes, cabbage, avocado, herbs, seeds, and chickpeas.
4. In a small jar, combine olive oil, lemon juice, apple cider vinegar, Dijon, maple syrup, garlic, herbs, salt, and pepper.
5. Shake until the dressing is smooth and lightly creamy.
6. Drizzle over the salad just before serving and toss gently.

Mother’s Day Touch