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
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.
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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