Gluten Free Mixed Green Salad
This vibrant bowl is proof that a salad can be genuinely exciting — crisp mixed greens, juicy halved cherry tomatoes, cool cucumber slices, and peppery radishes all come together for a combination that looks as good as it tastes. The real star is the homemade dressing: a bright, tangy blend of extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, and finely grated garlic that comes together in minutes and beats anything from a bottle. Toasted sunflower seeds add a satisfying crunch and a nutty depth that keeps every forkful interesting. One of the sneaky challenges with store-bought dressings is that wheat-based thickeners and malt vinegar can hide in plain sight on the label — making your own from scratch with these simple, naturally gluten-free ingredients completely sidesteps that problem. Optional shaved Parmesan on top takes the whole thing into savory, restaurant-worthy territory. It serves four and comes together in just a few minutes of whisking and tossing, making it an easy weeknight side or a light lunch that never feels like a compromise.
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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
- 1 small garlic clove, finely grated
- salt and pepper, to taste
For serving
- ¼ cup shaved parmesan (optional)
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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