Optional: ¼ cup chopped nutsalmonds, walnuts or seeds (pumpkin, sunflower) for crunch
Instructions
Prepare the vegetables: Wash and chop the broccoli, cucumber, and spinach. If using frozen peas, ensure they are thawed.
In a large salad bowl, combine the broccoli, green peas, cucumber, and spinach.
Make the dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
Pour the dressing over the salad and toss well to ensure all the vegetables are coated.
If desired, sprinkle with chopped nuts or seeds for added texture and flavor.
Serve immediately, or chill in the refrigerator for about 30 minutes before serving for a more refreshing taste.
Notes
Rinse all vegetables under cold water to remove any dirt before using.
• For the broccoli, cut into small, bite-sized pieces to ensure it mixes well with other ingredients.
• If you prefer a softer texture for the peas, you can blanch them for a minute before adding to the salad.
• To keep the cucumber from making the salad watery, you can salt it lightly and let it sit for 10 minutes before adding.
• Dress the salad just before serving to keep the spinach and cucumber crisp.