Garden Salad with Dijon Honey Balsamic Vinaigrette

Garden Salad with Dijon Honey Balsamic Vinaigrette

A hot summer’s day calls for a fresh summer salad, such as this garden salad with Dijon honey balsamic vinaigrette. This simple salad requires only a few fresh ingredients and little effort to prepare, made with cucumber, carrots, tuna, avocado, and navy beans all combined in a sweet and spicy vinaigrette.

You can also personalize this healthy salad by adding some of your favourite ingredients, such as red peppers, green or black olives, sweet corn, cherry tomatoes, or fresh Bufala mozzarella!

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The weather here in Sardinia has been hitting record highs and with the hot weather comes the innate desire for fresher and lighter meals. This twist on a traditional garden salad is light yet filling, and made with simple, fresh ingredients, most of which you probably already have stocked in your fridge and pantry.

This salad might be simple but it’s packed with textures and flavours, from crunchy cucumbers and carrots and creamy avocado and navy beans, seasoned with spicy Dijon mustard, sweet honey, and tart balsamic vinegar.

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Garden Salad with Dijon Honey Balsamic Vinaigrette

2013-07-30
: Serves 4
: 5-10 min

A hot summer’s day calls for a fresh summer salad, such as this garden salad with Dijon honey balsamic vinaigrette. This simple salad requires only a few fresh ingredients and little effort to prepare, made with cucumber, carrots, tuna, avocado, and navy beans all combined in a sweet and spicy vinaigrette. You can also personalize …

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Garden Salad with Dijon Honey Balsamic Vinaigrette
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Ingredients
    1 cup shredded carrots
  • 2 large cucumbers (about 2 cups), finely sliced
  • 2 Hass avocados
  • 1 can white navy beans, drained and rinsed
  • 2 cans of tuna in olive oil (or water), drained
  • For the vinaigrette:
  • 1 tbs. raw organic honey
  • 1 tbs. Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup balsamic vinegar
  • Sea salt and black pepper (or to taste)
Directions

In a small bowl whisk the honey, Dijon and balsamic until combined. Slowly drizzle in the olive oil while whisking continuously until all the ingredients are combined and the dressing emulsifies into a thick vinaigrette.

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Peel the carrots and grate finely then peel the cucumber and slice as desired. Cut the avocado lengthwise and score into cubes then scoop out the pieces with a large spoon.

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Add all the ingredients in a large bowl with the vinaigrette and mix gently until combined.

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Serve cold or at room temperature. This salad is best consumed immediately or within 1-2 hours of preparation.

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