Ingredients
Scale
- 1 head romaine lettuce, chopped
- 1 cupred cabbage, thinly sliced
- 1 cup shredded carrots
- 1 cup cherry tomatoes, halved
- 1 small cucumber, sliced
- 1 ripe avocado, sliced
- 2 tbsp edible flowers (e.g., pansies, nasturtiums)
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
- 1/4 tsp sea salt
- Black pepper, to taste
Instructions
- Wash and chop all vegetables thoroughly.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper.
- Place lettuce, cabbage, carrots, tomatoes, and cucumber in a large bowl; toss with half the dressing.
- Top with avocado slices and edible flowers.
- Drizzle remaining dressing on the side or serve separately in a small jar.
Notes
- Add grilled chicken or chickpeas for extra protein.
- For a dairy-free option, skip cheese (not included, but optional feta can be added).
- Use gluten-free mustard if needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: No-cook
- Cuisine: American
- Diet: Vegetarian, Vegan (if omitting optional feta), Gluten-Free, Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 140 Kcal
- Sugar: 5g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
