Description
A refreshing and vibrant salad featuring a mix of crunchy herbs and a side of flavorful baked lemon rice.
Ingredients
Scale
- 2 cups mixed salad greens
- 1 cup fresh herbs (parsley, cilantro, mint)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1 lemon, juiced
- 2 tablespoons olive oil
- 1 cup basmati rice
- 2 cups vegetable broth
- 1 lemon zest
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a baking dish, combine basmati rice, vegetable broth, lemon zest, and a pinch of salt.
- Bake for 25-30 minutes until the rice is cooked and fluffy.
- In a large bowl, combine salad greens, fresh herbs, cherry tomatoes, cucumber, red onion, and feta cheese.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve the salad alongside the baked lemon rice.
Notes
- Feel free to add your favorite vegetables to the salad.
- This dish can be served warm or cold.
- For a vegan option, omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Baking and Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg