Vibrant Antioxidant Salad
This Vibrant Antioxidant Salad is the perfect example fruits, veggies, nuts plus Parmesan… Get along very well! This is packed with great flavor, texture and loaded with many vitamins and minerals that will make you glow!
This is the kind of food I love and crave the most. You’ll never go wrong combining fruits and veggies to get best flavor, texture and nutrients for sure! and this salad is not the exception; the Spring Mix (leaves) with pomegranate, cherry tomatoes, red onion, pistachios and parmesan…
…Oh my! Make of this recipe something so fresh and bright and literally bursts in your mouth with flavor!
A few more food thoughts – The mashed gluten-free croutons with pistachios add crunch. And the homemade dressing? A combination of lemon, cocoaminos, olive oil, parmesan and spices dressing ties it all together for a crisp, juicy, tangy experience in every bite. This is like the perfect cherry on the cake…it is D-licious.
It’s the perfect simple side or appetizer to pair with richer entrées. It comes together in just 10minutes and requires just 1 bowl and 6 ingredients! Plus dressing.
How to make Vibrant Antioxidant Salad
This salad is definitely tasty! It’s super simple to throw together, and PACKED with vibrant of colors that indicates abundance of fiber, minerals, vitamins and antioxidants to promote healthy gut bacteria, boost your immune system and regulate many hormonal functions! Here you can read more about how to support your hormonal function through diet.
And the quick & easy 30-second dressing is a no-fail combination of extra virgin olive oil, white wine vinegar, cocoaminos, fresh lemon juice, garlic powder, ginger, pepper, salt and just a touch of honey for the perfect balance of sweetness.
- Toss the Mix Spring in a bowl with cherry tomatoes, thin slices of red onion, seeds of pomegranate, slices of parmesan cheese.
- Crush some croutons with pistachios for a crunchy topping.
- Mix all the ingredients for the dressing in a jar of glass with a lid. Shake until emulsify.
- Add the crumble, drizzle a little of dressing and mix. Top with some avocado (optional). Then enjoy!
Final tips
- Pomegranate: There are a bunch of different ways to remove the arils from a pomegranate, but I usually do it like this.
- You’ll need half of a standard log of parmesan for this recipe. You can easily shave the parmesan cheese block over a shaver to get very thin slices to toss in this salad.
- To serve: This salad really makes a statement when it’s spread across a serving platter. I usually recommend tossing your salad before serving, but this one is prettier if you simply drizzle dressing lightly all over it and let guests take their portions from there.
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends!🌞
If you’re looking for more flavor-packed salad recipes, you’ll also love these:
Thank you for your support and follow us along here! That’s a sunshine in my heart! If you would like to see more, you also can find us on Instagram and follow us there as well! Did you make this recipe? I’d love to see your creations by tagging a picture here #thesunshinekitchen__. If you want to support our business, the best way to do it, it’s sharing our recipes, so more people will know about them. Your opinion is important to us! Leave us your feedback by rating and commenting at the bottom of this page!
Vibrant Antioxidant Salad
Ingredients
- 5 oz (6 cups) fresh mixed whole baby greens
- ⅓ cup cherry tomatoes halved
- ½ red onion thinly sliced
- ½ arils from pomegranate
- Parmesan cheese slices
Dressing
- ⅓ cup olive oil
- 1 tbsp aminos
- ¼ cup white wine vinegar
- ½ fresh lemon juice
- 1 tsp garlic powder
- ¼ tsp ground ginger
- ¼ tsp black pepper
- 1 tsp parmesan grated
- 1 tsp honey
- 1 avocado
Crumble
- 1 cup Croutons gluten-free (crushed)
- ½ cup pistachios
Instructions
- Prepare all the ingredients: chopping cherry tomatoes, red onion and pomegranate.
- In a bowl, add the spring mix greens and assemble everything over the greens.
- Top with parmesan, mix with two spoons until all the ingredients are evenly distributed. and crumble mix (croutons-pistachios).
- Serve and drizzle some of the dressing, top with avocado, more crumble and pistachios. Yum!
Dressing
- Add the olive oil, white, wine vinegar, aminos, lemon juice, ginger, garlic, parmesan, salt, pepper and honey to a small glass jar. Seal well and shake until emulsified.
Notes
- Best when fresh. Leftovers will keep stored in the refrigerator for 1-2 days if you don’t drizzle the dressing over all the salad. Not freezer friendly.
- Nut-Free: replace the pistachios with pumpkin seeds – no need to toast, or toast on a skillet for 5-7 minutes.