My Everything Salad

Prep time : 10 minutes | Cook time: 8 minutes | Makes 2 large servings

WHAT YOU’LL NEED

• Big handful of mixed greens

• 1/4 cup fresh parsley and mint, chopped

• 1 large carrot, grated

• 1 avocado, sliced

• 1 big handful of cherry tomatoes, sliced

• 1/2 red onion, diced

• 1 red pepper, diced

• 4 mini cucumbers, sliced

• 4 slices sourdough bread

• 1/2 cup feta to crumble

FOR THE DRESSING

• 1 lemon, juiced

• 1 tbsp dijon mustard

• 1 tsp honey

• 1 garlic clove, minced

• 1/3 cup good quality olive oil

• salt and pepper to taste

INSTRUCTIONS

1. Make the Dressing: In a mason jar, combine all the dressing ingredients. Secure the lid and shake well until emulsified. If you don’t have a mason jar, whisk the ingredients together in a bowl. Set aside.

2. Prepare the Croutons: Tear the sourdough bread into bite-sized pieces and place them on a baking tray. Drizzle with olive oil and sprinkle with salt. Bake at 400°F for about 8 minutes, or until golden and crispy.

3. Assemble: Prepare your vegetables and add them to a serving bowl. Pour in the dressing and toss well to combine. Add the croutons and top with crumbled feta cheese.