afoona
Green Salad with Lemon Vinaigrette
Salads

Green Salad with Lemon Vinaigrette – Vegan version

A fresh green leaf salad with a refreshing lemon-date syrup vinaigrette and crunchy walnuts – light, healthy and perfect for any meal Vegan version: Date syrup (silan).

⏱ 40 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona🧩 2 parts
⚖ Pareve🥬 Vegetarian🌾 Gluten-free
Versions:Original🌱 Vegan

👨‍🍳 Method

For the Salad Dressing

  1. 1
    In a small bowl, whisk the oil, lemon juice, date syrup, mustard, garlic, salt and black pepper until smooth.
    Bowl
    💡Mustard binds the oil with the rest of the dressing, so it doesn't separate quickly. Whisk just before pouring.

To assemble

  1. 2
    Wash the leaves and dry well.
    Colander
    💡Wet leaves repel the dressing and it pools at the bottom of the plate: dry them well after washing.
  2. 3
    Arrange the leaves on a serving plate.
  3. 4
    Arrange on top the tomatoes, cucumber and avocado.
  4. 5
    Sprinkle the nuts on top.
  5. 6
    Drizzle with the dressing and serve immediately.
    💡The dressing goes on only just before serving: dressed green leaves wilt within minutes.
191calories
3 gprotein
5 gcarbs
18 gfat
● protein 5%● carbs 11%● fat 84%

Per serving (158 g), of 4 servings

For the Salad Dressing · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (2)

  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Dressing → Leaf Salad

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