Everyday Tossed Salad

This Everyday Tossed Salad recipe is loaded with garden salad ingredients all tossed in a delicious immune boosting turmeric salad dressing. It makes a perfect starter salad!

This is an easy Tossed Salad recipe to add to your daily wellness plan. It’s loaded with leafy greens and crunchy vegetables that are readily available at the market, health food stores and farmers markets.

Eating a mostly raw plant-based diet rich with fruits and vegetables as part of your daily wellness program is a good way to help strengthen your immune system and improve your overall health.  And if you’re wondering how to start a plant based diet, eating a big beautiful salad every day is the easiest way to get started.  Make yourself big bold salads that are fresh, pretty, satisfying (filling) and fun to eat. Having a variety of homemade salad dressing recipes in your arsenal helps a lot to accomplish this!  A good dressing can really make a simple salad shine.

What’s In A Garden Salad

• Shaved purple cabbage
• Grated carrot
• Beets, raw or steamed (grated or chopped)
• Onions (purple or green)
• Mushrooms
• Sliced almonds, chopped Marcona almonds, hemp seeds, pepitas, etc.
• Chopped dates instead of golden raisins
• Micro-greens
• Berries (especially blueberries) 
• Croutons
• Chickpeas (if you want to make a vegan meal of it)
• This Healthy Citrus Vinaigrette,  Cleansing Lemon Herb Vinaigrette and this Lemon Mustard Vinaigrette also make great dressings for your everyday tossed salads.

Avocado Oil Salad Dressing

Tips for Making a Good Salad 

1. Wash produce – always give your produce a good rinsing under cold water.  A salad spinner isn’t a necessity, but it’s sure handy!  It leaves the lettuce fresh, perky and crisp.  I use mine daily!
2. Variety – use a variety of tossed salad ingredients to make your salad really enjoyable. Pick a good hearty lettuce to start with, then add in any combo of vegetables, fruit, nuts and protein.
3. Wide Mixing/Serving Bowl – you want a bowl that’s relatively shallow and wide enough to give you room for tossing.  You can use the same bowl to mix and serve with.  A pair of nice wooden spoons or decorative serving spoons is always a nice touch and will help you to gently toss the salad without smooshing the leaves. 
4. Dressing Salad – I always drizzle the vinaigrette around the inside of the bowl just at the top edge of the garden salad ingredients so the dressing drizzles down the inside of the bowl just under the ingredients. Then I gently toss the salad ingredients into the vinaigrette.  Sometimes pouring the vinaigrette on top of the salad ingredients can really weigh down the leaves, giving you a wilted looking salad.  
5. Seasoning – season sparingly with a healthier salt (like sea salt or Himalayan) and freshly ground black pepper.  Chopped herbs like flat-leaf parsley, cilantro and basil are also nice to add to salads for both the flavor, eye appeal and nutritional benefits.  If you’re on a low-sodium diet, adding fresh herbs is a healthy substitute for salt.
6. Serving – don’t dress the salad until you’re ready to serve . Be sure to store the tossed salad ingredients and dressing separately in the refrigerator until you’re ready to serve to prevent soggy leaves.

Best Salad Dressing Recipes

A good dressing can really make a salad tasty and that makes consuming vegetables much more enjoyable. You don’t have to stick with the Avocado Oil Salad Dressing for this Everyday Tossed Salad, here’s more of my favorite dressings for you to try out.

• Apple Cider Vinegar Dressing
• Healthy Citrus Vinaigrette
• Italian Salad Dressing
• Lemon Mustard Vinaigrette
• Simple Lime Vinaigrette
• Avocado Salad Dressing
• Lemon Basil Vinaigrette
• Cleansing Lemon Herb
• Homemade Ranch Dressing

What to Serve with this Tossed Salad 

Soups and salads go together like peas and carrots. But a good starter salad can be served with a healthy main just the same.

• White Bean Chicken Chili
• Italian Lentil Soup
• Nourishing Lemon Chicken Quinoa Soup
• Chicken Chili Without Beans
• Hearty Lentil Stew
• One Pan Italian Chicken
• Roast Turkey Breast
• Grilled Turkey Burgers
• Mexican Avocado Chicken Burgers
• Chicken Fajita Stuffed Sweet Potatoes

  

More Green Salad Recipes You’ll Love

These are some of my favorite leafy greens salads.

• Chef Salad
• House Salad
• Kale Salad
• Crunchy Detox Salad
• Italian Chopped Salad
• Everyday Detox Salad
• Mexican Salad Recipe
• Immune-Boosting Arugula Berry Salad 
  Continue to Content

  

  Print

  Yield: 4

  Everyday Tossed Salad

  Prep Time 15 minutes

  Total Time 15 minutes

  This Everyday Tossed Salad is an easy garden salad to pull together to serve as a starter or have as a light main. I've tossed this salad with a delicious light dressing made with avocado oil, lemon juice, turmeric, garlic, Dijon mustard and honey.

  Ingredients

  • 1 large head Romaine lettuce, core removed, rinsed, dried and chopped (or 1/2 head Romaine and 2-4 cups mixed greens)
  • 1 cup cooked corn, fresh or frozen (barely blanched so its crisp))
  • 3/4 cup cherry tomatoes, sliced in half lengthwise
  • 1 cup sliced cucumber (peeled and seeded if you prefer)
  • 3/4 cup sliced radishes
  • 3/4 cup cauliflower, grated on a box grater or finely chopped
  • 1 avocado, peeled, remove seed and chop meat
  • 1/2 cup raw sunflower seeds
  • 1/2 cup golden raisins

  Turmeric Salad Dressing

  • 4 cloves garlic
  • 1/4 cup + 2 tablespoons avocado oil
  • 3 tablespoons lemon juice
  • 2 teaspoons pure clover honey
  • 2 teaspoons turmeric powder
  • 1 teaspoon Dijon mustard
  • salt and freshly ground black pepper

  Instructions

  1. Rinse, spin and chop lettuce.
  2. In a large bowl, combine the ingredients and gently toss to combine.
  3. Drizzle 1/3 to 1/2 cup of the vinaigrette over the salad, then toss gently to coat the ingredients with the dressing.
  4. Taste for seasoning and add more vinaigrette if desired.

  Turmeric Salad Dressing

  1. Place all of the ingredients into a mason jar and shake well to combine.

  Notes

  MORE ADD-IN SALAD INGREDIENTS 

  This salad is versatile, so add in any combination of garden salad ingredients you like.  Here's some ideas...

  • Shaved purple cabbage
  • Grated carrot
  • Beets, raw or steamed (grated or chopped)
  • Onions (purple or green)
  • Mushrooms
  • Sliced almonds, chopped Marcona almonds, hemp seeds, pepitas, etc.
  • Chopped dates instead of golden raisins
  • Micro-greens
  • Berries (especially blueberries) 
  • Croutons
  • Chickpeas (if you want to make a vegan meal of it)
  • This Healthy Citrus Vinaigrette,  Cleansing Lemon Herb Vinaigrette and this Lemon Mustard Vinaigrette also make great dressings for your everyday tossed salads.

  TIPS FOR MAKING A GOOD SALAD

  • Wash produce - always give your produce a good rinsing under cold water.  A salad spinner isn't a necessity, but it's sure handy!  It leaves the lettuce fresh, perky and crisp.  I use mine daily!

  • Variety - pick a good hearty lettuce to start with, then add in any combo of vegetables, fruit and protein you like.
  • Wide Mixing/Serving Bowl - you want a bowl that's relatively shallow and wide enough to give you room for tossing.  You can use the same bowl to mix and serve with.  A pair of nice wooden spoons or decorative serving spoons is always a nice touch and will help you to gently toss the salad without smooshing the leaves. 
  • Dressing Salad - I always drizzle the vinaigrette around the inside of the bowl just at the top edge of the salad ingredients so the dressing drizzles down the inside of the bowl just under the ingredients. Then I gently toss the salad ingredients into the vinaigrette.  Sometimes pouring the vinaigrette on top of the salad ingredients can really weigh down the leaves, giving you a wilted looking salad.  
  • Seasoning - season sparingly with a healthier salt (like sea salt or Himalayan) and freshly ground black pepper.  Chopped herbs like flat-leaf parsley, cilantro and basil are also nice to add to salads for both the flavor, eye appeal and nutritional benefits.  If you're on a low-sodium diet, adding fresh herbs is a healthy substitute for salt.
  • Serving - don't dress the salad until you're ready to serve and keep the salad and dressing (separately) in the refrigerator until you're ready to serve to prevent soggy leaves.
    

  Nutrition Information:

  Yield:

  4

  Serving Size:

  1
  Amount Per Serving: Calories: 429Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 26mgSodium: 1114mgCarbohydrates: 40gFiber: 9gSugar: 19gProtein: 15g

  theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.