All Green Salad with Cranberries & Honey Sherry Vinaigrette in white bowl
All Green Salad with Cranberries & Honey Sherry Vinaigrette

This symphony of green – cucumber, snap peas, avocado, cilantro and pumpkin seeds nestled in green leaf lettuce – gets a pop of color and sweet tartness from dried cranberries. The vinaigrette, made with sherry vinegar and honey, is seasoned with coriander seeds and a pinch of cumin. It flavors all of the fresh green vegetables spectacularly.

All Green Salad with Cranberries & Honey Sherry Vinaigrette

All Green Salad with Cranberries & Honey Sherry Vinaigrette in white bowl
Prep Time 10 minutes
This symphony of green – cucumber, snap peas, avocado, cilantro and pumpkin seeds nestled in green leaf lettuce – gets a pop of color and sweet tartness from dried cranberries. The vinaigrette, made with sherry vinegar and honey, is seasoned with coriander seeds and a pinch of cumin. It flavors all of the fresh green vegetables spectacularly.
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Course Salad
Servings 6

Ingredients
 

For the salad:

  • 1 head green leaf lettuce, washed and spun dry
  • 1 small English cucumber, quartered lengthwise then cut into 1-inch lengths
  • 1 ½ cups snap peas
  • 1 large avocado
  • ½ cup cilantro, roughly chopped
  • 2 green onions, sliced diagonally into ½ inch pieces
  • ¼ cup toasted pumpkin seeds
  • ¼ cup dried cranberries

For the vinaigrette:

  • 2 tablespoons sherry vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey, or use maple syrup for vegan
  • ½ teaspoon ground cumin
  • ½ teaspoon coriander seeds, or use ¼ teaspoon ground coriander
  • ½ teaspoon dried paprika
  • 1 teaspoon kosher salt
  • freshly cracked black pepper
  • 3 tablespoons extra virgin olive oil

Instructions
 

  • Place the washed lettuce in a serving bowl. Add the cucumber, snap peas, cilantro, pumpkin seeds and dried cranberries. If serving within a half hour, cut the avocado into cubes and add it to the bowl. If refrigerating for later, cover with plastic wrap and don’t cut the avocado until just before serving.
  • To make the vinaigrette, pour the sherry vinegar, lemon juice and honey in a jar with a lid or small bowl. Use the flat side of your chef’s knife to crush the coriander seed, or use a mortar and pestle, and add it to the jar with the cumin , paprika and salt. Stir well to dissolve the honey, then add the olive oil and plenty of freshly cracked black pepper. Refrigerate until ready to serve.
  • To serve, mix the vinaigrette thoroughly then toss with the salad. Taste for seasoning and add more salt and pepper if needed.
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