Anti Inflammatory Gluten Free Mixed Green Salad
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Learn more →Ingredients
4 servings
For the salad
- 5 oz mixed greens
- 1 cup cherry tomatoes, halved
- 1 english cucumber, thinly sliced
- 4 radishes, thinly sliced
- ¼ cup sunflower seeds, toasted
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 ½ tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 small garlic clove, finely grated
- salt and pepper, to taste
For serving
- ¼ cup shaved parmesan (optional)
Can be omittedshaved parmesan
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, and grated garlic until smooth and emulsified. Season with salt and pepper to taste.
- 2
Add the mixed greens, cherry tomatoes, cucumber, and radishes to a large salad bowl.
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