Hello, food lovers! Today, we’re bringing a taste of the West Coast straight to your kitchen with this incredibly fresh and vibrant California Garden Salad. It’s a beautiful medley of textures and flavors, from the buttery Bibb lettuce and creamy avocado to the crisp tomatoes and earthy alfalfa sprouts. Topped with a simple yet elegant lemon-shallot vinaigrette, this salad is the perfect light lunch, elegant appetizer, or side dish. It’s sunshine on a plate!
Ingredients
• For the Zesty Lemon Vinaigrette
• 1 tablespoon / 15 ml fresh-squeezed lemon juice
• 3 tablespoons / 45 ml extra-virgin olive oil
• 1 tablespoon finely chopped shallots
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• For the Salad
• 2 heads Bibb lettuce
• 2 ripe tomatoes, cored and cut into 8 wedges each
• 1 ripe avocado
• 1 cup / 33 g alfalfa sprouts
Instructions
1. First, make the dressing. In a small bowl or jar, combine the fresh lemon juice, extra-virgin olive oil, finely chopped shallots, salt, and pepper. Whisk or shake until well combined.
2. Prepare the plates. Arrange the larger Bibb lettuce leaves on four separate plates with the stem-ends facing inward, creating a beautiful flower-petal pattern.
3. Add the tomatoes. In a small bowl, gently toss the tomato wedges with 1 tablespoon of the dressing. Arrange 4 coated wedges onto each salad.
4. Prepare the avocado. Peel the avocado, remove the pit, and cut it into 8 wedges. Gently toss the wedges with another tablespoon of dressing to prevent browning and add flavor. Place 2 avocado wedges on each salad.
5. Garnish and serve. Divide the alfalfa sprouts into four small bunches and place one in the center of each salad. Drizzle the salads with the remaining dressing, or serve it on the side for guests to add themselves.
Nutritional Information
• Serving Size: Per 2 cups
• Calories: 194
• Fat: 17g
• Carbohydrates: 9g
• Protein: 3g
• Fiber: 5g
• Sugar: 3g
• Sodium: 306mg
Pro Tips
• To prevent the avocado from browning, be sure to toss it in the dressing immediately after slicing. The acidity from the lemon juice is key!
• Make the vinaigrette up to 3 days in advance and store it in an airtight container in the refrigerator. Just give it a good shake before drizzling over your salad.
• For a more substantial meal, add a cup of rinsed chickpeas, some toasted sunflower seeds, or crispy baked tofu for a satisfying protein boost.
• Feel free to swap the alfalfa sprouts for other varieties like broccoli or radish sprouts for a different flavor profile.
FAQ
Q: How can I add more vegetarian protein to this salad
A: To make this a more substantial and protein-rich meal, add one cup of rinsed chickpeas, toasted sunflower seeds, or crispy baked tofu. These additions complement the flavors beautifully while boosting the protein content.
Q: Is this California garden salad recipe vegan
A: Yes, this recipe is naturally vegan. All ingredients, including the Bibb lettuce, avocado, tomatoes, sprouts, and the lemon-shallot vinaigrette, are 100% plant-based.
Q: Can I prepare this vegetarian salad ahead of time
A: For best results, prepare the components separately. The vinaigrette can be made up to 3 days in advance and stored in the fridge. You can also wash and dry the lettuce. To prevent sogginess, wait to chop the tomatoes and avocado and assemble the salad just before serving.
Q: What other greens can I use instead of Bibb lettuce
A: Absolutely! While Bibb lettuce provides a lovely buttery texture, you can easily substitute it with other greens like romaine for more crunch, butter lettuce, or a spring mix for variety.
