20-Minute Light Summer Dinner (Print-Friendly Version)
Crisp greens and creamy avocado meet juicy tomatoes and optional grilled chicken for a bright, summery meal.
# What You’ll Need to Make This:
→ Salad Base
01 -
2 cups mixed salad greens
02 -
1 cup cherry tomatoes, halved
03 -
1 cucumber, sliced
04 -
1 avocado, diced
05 -
1/2 red onion, thinly sliced
→ Dressing
06 -
1/4 cup extra-virgin olive oil
07 -
2 tablespoons fresh lemon juice
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Protein (optional)
10 -
1/2 cup grilled chicken breast, sliced
# How to Prepare:
01 -
Thoroughly wash and dry the mixed greens, cherry tomatoes, cucumber, avocado, and red onion.
02 -
Combine the mixed greens, halved cherry tomatoes, sliced cucumber, diced avocado, and thinly sliced red onion in a large mixing bowl.
03 -
In a separate small bowl, whisk together olive oil, freshly squeezed lemon juice, salt, and black pepper until emulsified.
04 -
Pour the dressing over the salad ingredients and toss gently to ensure even coating.
05 -
Top the salad with sliced grilled chicken if desired and serve immediately.
# Extra Tips:
01 -
Store leftovers in an airtight container in the refrigerator for up to one day.
02 -
Add crumbled feta cheese for enhanced flavor and creaminess.
03 -
Substitute lime juice for lemon juice to introduce a citrusy variation.