Spring Mix Green Salad with Kiwi Dressing
Enjoy this spring mix salad with a sweet and tangy kiwi dressing, bursting with flavor and packed with nutrients for a healthy and delicious meal option.
Servings: 4 (as a side salad) or 2 (as a light meal)
Calories: 307kcal
Ingredients
Leafy greens
- 4 ounces spring mix greens (close to 4 handfuls) See note 1
- 1 tablespoon olive oil
- 1-2 pinch salt
Other veggies
- 1/2 english cucumber (or 1 Persian cucumber)
- 1 avocado (preferably a bit overripe)
- Cilantro/coriander (optional) (as needed, for garnish)
For chickpeas (Optional)
- 15-16 ounces can chickpeas (See note 3)
- ¼ teaspoon paprika
- ⅛ teaspoon onion powder
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 2 teaspoons olive oil
Kiwi dressing (makes around 1 cup)
- 4 kiwis (See note 4)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes (or more)
- 1.5 tablespoons maple syrup (honey, brown sugar or white granulated sugar)
- 0.5 to 2 tablespoons water (optional) (add if you prefer thinner consistency)
Instructions
- Prepare the chickpeas (adding chickpeas is optional, but it makes the salad more filling): Heat a pan on medium heat and add olive oil. Add the canned or cooked chickpeas and heat for around 30 seconds. Followed by adding salt, black pepper, onion powder, and paprika. Cook for 1-2 minutes or until the spices coat the chickpeas. Turn off the heat and let the chickpeas sit in the pan for 3-5 minutes to cool down (while you prep the veggies). Then, transfer the chickpeas to a separate serving bowl.
- Prepare the greens: Wash and dry the greens. (Skip this step if using pre-washed greens). Coarsely slice them, or leave them whole if you prefer. Add olive oil and salt, then mix everything. This step will make the greens a little tender
- Prepare the vegetables: Cut the cucumbers and avocados into small chunks. (To cut a cucumber into chunks, cut it into quarters lengthwise, then crosswise.)
- Make the dressing: Cut the kiwis in half. Use a spoon to run it between the skin and the flesh of the kiwi, moving it all around to scoop out the kiwi half (see the picture above and the recipe video for reference). Blend the peeled kiwi fruits, salt, pepper, and maple syrup until smooth. (This recipe will make around 1 cup of dressing.)
- Assemble the salad: In the bowl with the greens, add the cucumbers, avocados, 3-4 tablespoons of chickpeas, and 1/2 of the dressing. Mix everything. Pour the rest of the dressing into a serving bowl and sprinkle some red pepper flakes on top.
- Serve: Serve the salad in a bowl (optional: garnish with cilantro). Serve the chickpeas and dressing in separate bowls alongside. For individual servings, place part of the assembled salad in a bowl, drizzle kiwi dressing generously, and top with chickpeas. Enjoy!
Notes
1. Leafy greens: Use spring mix, half and half mix, or any leafy greens of your choice.
2. Cucumber: I'm using ½ of an English cucumber, but you can use a Persian cucumber or any other type.
3. Chickpeas: You can use either canned chickpeas or, if cooking from scratch, use around 1/2 cup of dry chickpeas. Also, these are optional to make the salad more filling. You can leave them out or reduce the quantity.
4. Kiwi fruit: I have used green kiwi fruit for its tangy taste. You can use golden kiwi fruits, but they are sweeter. To achieve the right tanginess, add 1/2 or 1 teaspoon of lemon juice and decrease the amount of sugar in the dressing.
5. Servings: This salad can serve 4 as a side salad or 2 as a light meal.
6. Nutritional information: Approximate value:
- When served as a side salad with chickpeas: 307 kcal/serving
- When served as a side salad without chickpeas: 195 kcal/serving
Nutrition
Calories: 307kcal | Carbohydrates: 39g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 541mg | Potassium: 705mg | Fiber: 11g | Sugar: 14g | Vitamin A: 611IU | Vitamin C: 81mg | Calcium: 95mg | Iron: 2mg