Description
This Kitchen Sink Sunflower Salad is a delightful medley of fresh vegetables and crunchy sunflower seeds, creating a vibrant dish that’s perfect for any occasion. Bursting with flavors and textures, this salad is not only easy to prepare but also customizable based on what you have on hand. Whether served as a side or a light main course, it will impress your guests and leave everyone craving more.
Ingredients
Scale
- 4 cups mixed greens (spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, thinly sliced
- 1/4 cup red onion, finely chopped
- 1/2 cup toasted sunflower seeds
- 1/2 cup feta cheese, crumbled
- 3 tbsp lemon juice (freshly squeezed)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare your veggies by washing and chopping the mixed greens, cucumber, cherry tomatoes, and red onion into bite-sized pieces.
- In a large bowl, combine the mixed greens, cucumber, tomatoes, and onion; toss until evenly mixed.
- Add the toasted sunflower seeds and crumbled feta cheese on top of the veggie mixture.
- In a small bowl, whisk together the lemon juice and olive oil; season with salt and pepper.
- Drizzle the dressing over the salad and gently toss to combine all ingredients.
- Serve immediately for maximum freshness or refrigerate for about 15 minutes to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg