Spring Salad with Lemon-Herb Vinaigrette

Ingredients

2 cups mixed greens (arugula, baby spinach, and romaine)
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, sliced
1/4 cup red onion, thinly sliced
1/2 avocado, sliced
1/4 cup Kalamata olives, pitted and halved
1/4 cup feta cheese (or dairy-free alternative for paleo)
2 tbsp hemp seeds or toasted pine nuts
4 oz grilled salmon or chicken (optional protein boost)

The Lemon – Herb Dressing

3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 small garlic clove, minced
1/2 tsp dried oregano
1/4 tsp sea salt
1/4 tsp black pepper

Directions

In a large bowl, toss together the mixed greens, tomatoes, cucumber, red onion, avocado, olives, feta, and seeds/nuts.
In a small jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper until well combined.
Drizzle the dressing over the salad and toss gently.
Top with grilled salmon or chicken if using, and serve immediately.