Paleo Fresh and Zesty Summer Salad

Brighten up your table with this Paleo Fresh and Zesty Summer Salad—a vibrant, nutrient-packed dish that celebrates the best of seasonal produce! This refreshing salad combines crisp mixed greens, juicy cherry tomatoes, crunchy cucumber, creamy avocado, and a hint of sharpness from red onion. Fresh basil and toasted almonds add layers of flavor and texture, while a simple lemon vinaigrette ties everything together with a zesty, tangy finish. Ready in just 15 minutes, this paleo-friendly recipe is perfect as a light main course or a colorful side dish for your favorite summer meals. Bursting with wholesome ingredients and natural flavors, this no-cook salad is your go-to for clean, healthy, and satisfying eating.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 4

Ingredients

• 4 cups mixed greens
• 1 medium cucumber
• 1 cup cherry tomatoes
• 1 large ripe avocado
• 0.25 medium red onion
• 0.25 cup almonds
• 0.5 cup fresh basil leaves
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra virgin olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by washing all vegetables and herbs thoroughly under cold running water. Set them aside to drain while you prepare the other ingredients.

Step 2

Cut the medium cucumber in half lengthwise and use a spoon to scrape out the seeds. Slice the cucumber halves into half-moon shapes about 1/4 inch thick.

Step 3

Halve the cherry tomatoes and add them to the cucumber slices.

Step 4

Dice the large avocado into bite-sized chunks, discarding the pit and skin. Add these to the cucumber and tomato mixture.

Step 5

Thinly slice a quarter of a medium red onion and add it to the bowl with the other vegetables.

Step 6

Roughly chop the fresh basil leaves and scatter them into the salad mix.

Step 7

Lightly toast the almonds in a dry skillet over medium heat for about 3-4 minutes, stirring frequently until they are lightly golden and fragrant. Allow them to cool slightly, then roughly chop and add to the salad.

Step 8

In a small mixing bowl, combine freshly squeezed lemon juice, extra virgin olive oil, salt, and black pepper. Whisk until the dressing is emulsified.

Step 9

In a large salad bowl, combine the mixed greens with all prepared vegetables and almonds.

Step 10

Pour the lemon vinaigrette over the salad and toss gently to ensure even distribution.

Step 11

Taste the salad and adjust seasoning with additional salt and pepper if desired.

Step 12

Serve immediately as a refreshing side dish or enjoy it as a light main salad.

Nutrition Facts

Serving size	(828.3g)

Amount per serving	% Daily Value*
Calories	877.7

Total Fat 76.1g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 1269.7mg	0%
Total Carbohydrate 46.7g	0%
Dietary Fiber 23.6g	0%
Total Sugars 12.4g
Protein 16.8g	0%

Vitamin D 0IU	0%
Calcium 247.3mg	0%
Iron 5.5mg	0%
Potassium 2120.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.9%

Protein: 7.2%

Carbs: 19.9%