Hearty Summer Salad with Balsamic Vinaigrette

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a tangy flavor while cottage cheese is more budget-friendly.

grilled chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is a great plant-based protein, while chickpeas are a cost-effective protein source.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide healthy fats, and sunflower seeds are often less expensive.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar is tangy and flavorful, while apple cider vinegar is cost-effective.

For the vinaigrette: mix all ingredients in a bowl with a whisk or use a jar and shake it with the lid on. The mustard will help emulsify the dressing so that it thickens and stays together.

Steam the broccoli using a pot and a steamer insert. I like cooling it down, but if you like a warm component to your salad, you can serve it warm too.

Toast walnuts in a pan on low heat for five minutes stirring frequently. You’ll know they’re done when you can smell the nuttiness. Let them cool before eating.

Cut your tomatoes into quarters. If using a larger tomato, cut it accordingly.

Slice cucumber into half-moon pieces. First slice cucumber down the middle lengthwise. Then proceed to cut into half-moons from there.

Peel and chop avocado. Add a pinch of salt.

Assemble your salad. Sprinkle feta on top at the end.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens