It’s hot out, and when temperatures are soaring there is nothing that hits the spot like something cool and crisp. While I’m not a big vegetable eater throughout most of the year, I eat a lot more in the way of cold salads with light vinaigrette during the summer months. In addition to getting a little relief from the Florida heat, the variety of colorful veg this time of year is so pretty and a little bit irresistible.
This summer salad takes advantage of all those things. In-season produce, chilled well, and served with a nice drizzle of zingy, fatty goodness. It’s a total 180 from the heavy comfort food we all enjoy during the darker, colder months of the year.
Notes: I used light tasting olive oil in my dressing, mainly because I wanted the flavors of the citrus and Dijon mustard to shine through. If you prefer regular olive oil or avocado oil, feel free to swap it in. The dressing will have a slightly fruitier flavor to it, but that’s ok if that’s what you like.Print
Dressing alone: minus fiber and 0.2 g sugar alcohols = 0.3 g NET carbs per serving
Salad and dressing: minus fiber and 0.2 g sugar alcohols = 2.8 g NET carbs per serving
For the vinaigrette:
- 1/2 c (4 fl oz) light olive oil, or oil of choice
- 1/4 c (2 fl oz) champagne vinegar
- 2 tbsp (1 fl oz) lemon juice
- 2 tsp Dijon mustard
- 1/2 tsp (approx 2 grams) Swerve brown, or equivalent
- 1/4 tsp salt
- 1/4 tsp dried chives
- fresh cracked black pepper, to taste
For the salad:
- 80 g green leaf lettuce, finely chopped or shredded
- 60 g Brussels sprouts, shaved
- 40 g radicchio, finely chopped or shredded
- 90 g cucumber, quartered and sliced
- 50 g yellow bell pepper, julienne (cut into matchsticks)
- 64 g (approx 8) grape tomatoes, quartered
- 20 g green onion, thinly sliced
- 20 g shaved Parmesan cheese
- 30 g pepitas, roasted and salted
- 136 g (approx 1 medium) haas avocado, diced
For the Vinaigrette:
- Combine all ingredients in a glass jar, put the lid on, and shake.
- Taste and adjust seasonings, as desired.
- Store in the fridge until ready to serve. Shake well before using.
For the salad:
- Combine all ingredients in a large serving bowl and toss well to distribute evenly.
- Dress with Citrus Dijon Vinaigrette, and season with salt and fresh cracked black pepper, if desired.
- Toss well to coat, and serve immediately.
Makes 8-10 servings. Macros calculated for 8 servings.
Macros for Vinaigrette alone (assumes 8 svgs): 190 cal, 0.1 g protein, 21.3 g fat, 0.6 g carbs, 0.1 g fiber, 0.2 g sugar alcohols
- Serving Size: 1/8 recipe
- Calories: 262.9
- Fat: 26.7 g
- Carbohydrates: 5.3 g
- Fiber: 2.3 g
- Protein: 2.8 g
Keywords: Summer Salad, salad, vegetables, vegetarian, dressing, salad dressing, vinaigrette, Citrus Dijon vinaigrette