Salads
This 17-ingredient salad from Pusadee’s Garden transforms fresh produce into a vibrant, restaurant-worthy bowl that’s perfect for any season. 🌿 The secret lies in balancing textures—crisp, tender, and chewy—while letting bright herbs and zesty dressing elevate every bite.
I designed this recipe to be a complete dish, not just a side, so it’s hearty enough to stand alone or pair effortlessly with grilled proteins or light soups.
What sets this salad apart is its bold, layered flavors—think sweet cherry tomatoes, peppery arugula, and crunchy cucumbers all coming together in a harmonious blend. The dressing, a tangy lime-vinaigrette, ties everything together without overpowering the natural taste of the vegetables.
And with 17 ingredients, you’ll never run out of fresh combinations to try.
This salad is foolproof yet impressive, requiring just 15 minutes of prep and no cooking. The key is assembly: layering ingredients strategically so each bite delivers a mix of colors, textures, and flavors.
Whether you’re hosting a dinner party or meal prepping for the week, this dish delivers restaurant-quality results with minimal effort.
Customize it to your taste—add toasted nuts for crunch, swap in seasonal herbs, or toss in chickpeas for extra protein. The possibilities are endless, but the foundation remains the same: a fresh, vibrant, and satisfying salad that’s as beautiful as it is delicious. Let’s get started!
Ingredients for 17 ingredient salad pusadee's garden
Fresh, vibrant ingredients that balance textures and flavors for a restaurant-worthy salad.
| Ingredient | Amount | Notes |
|---|---|---|
| Cherry Tomatoes 🍅 | 1 ½ cups | Halved for sweetness |
| Arugula 🌿 | 4 cups | Baby leaves preferred |
| Persian Cucumbers 🥒 | 2 whole | Sliced into half-moons |
| Red Onion 🧅 | ½ whole | Thinly sliced, soak in cold water |
| Avocado 🥑 | 1 whole | Ripe, pitted and sliced |
| Fresh Mint Leaves 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Cilantro 🌿 | ¼ cup | Chopped, stems removed |
| Lemon Juice 🍋 | ½ cup | Freshly squeezed |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity |
| Honey 🍯 | 2 tbsp | Raw preferred |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Garlic Cloves 🧄 | 3 cloves | Minced for dressing |
| Almonds 🥜 | ½ cup | Toasted and sliced |
| Pepitas 🌱 | ¼ cup | Toasted for crunch |
| Feta Cheese 🧀 | ½ cup | Crumbled, optional |
| Quinoa 🌾 | 1 cup | Cooked, cooled |
| Sea Salt 🧂 | 1 tsp | Diamond Crystal preferred |
The arugula and mint are the flavor anchors here—look for vibrant, deep green leaves at your local market or grocery store. Whole Foods or Trader Joe's often carry pre-washed baby arugula, but if you're buying whole, rinse it in ice water to keep it crisp. For the avocados, pick ones that yield slightly to gentle pressure—they should be ripe but not mushy. The quinoa is a game-changer for protein; Trader Joe's sells pre-cooked jars, or you can cook your own for a firmer texture. Don't skip toasting the almonds and pepitas—5 minutes in a dry pan brings out their nutty flavor and adds that perfect crunch.
No fresh mint? Substitute with basil or parsley, though the flavor will be subtly different. Running low on feta? Vegan feta or goat cheese works beautifully. The dressing can be made ahead—just store it in a sealed jar in the fridge for up to 5 days. For the quinoa, if you can't find it, brown rice or farro are great swaps. The red onion can be omitted if you're sensitive to its sharpness, but the soaking trick mellows it out significantly. If you prefer a sweeter dressing, increase the honey to 3 tbsp—just don't overdo it, or the lime will fight back.
This salad keeps beautifully for 3-4 days in the fridge, though the avocado and dressing will soften over time. Store components separately—dress the salad just before serving to keep everything crisp. The quinoa and nuts can be prepped ahead and stored in airtight containers for up to 5 days. For meal prep, I like to portion the dressing separately and assemble the salad in individual containers right before eating. The flavors actually improve after a day or two as everything melds together—trust me on this.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this one—just halve those cherry tomatoes and slice the cucumbers into fat half-moons. The arugula stays whole unless you’re feeling fancy, and the red onion gets a quick soak in cold water to take the sting out. Five minutes, tops.
- Avocado Magic: That creamy avocado doesn’t just sit there—it transforms the salad. One slice melts into the peppery arugula while the cucumbers keep everything refreshing. Honestly, I’ll eat this plain with just salt and lime if I’m in a rush, and it’s still ridiculous.
- Lunchbox Hero: Between us, this is my go-to for packed lunches or last-minute dinner guests. The Persian cucumbers stay crisp for days, the dressing clings to everything, and the red onion adds a punch without overpowering. Even my picky teen grabs it when it’s in the fridge.
- Budget Brightener: Here’s what sold me—this salad costs me less than $8 for a week’s worth of lunches. Cherry tomatoes and arugula bulk up the volume, while the avocado stretches further when paired with cucumbers and onion. No sad, wilted greens here; it’s always worth making.
Step-by-step instructions for pusadee's garden salad
Here's how to build this vibrant, flavor-packed salad with perfect texture balance.
👨🍳 Step 1: Prepare the Base Ingredients
Start by halving the 1.5 cups cherry tomatoes and slicing the 2 whole Persian cucumbers into half-moons. Thinly slice the 0.5 whole red onion and immediately soak it in cold water for 5 minutes to mellow its sharpness. While these prep, chop the 0.25 cup fresh mint leaves and 0.25 cup fresh cilantro, removing stems for cleaner texture.
Pit and slice the 1 whole avocado lengthwise, then carefully twist to separate without crushing. I like to sprinkle the cut sides with a pinch of sea salt to prevent browning while we assemble. The quinoa should be cooked and cooled to room temperature—this prevents the salad from getting soggy later.
🍳 Step 2: Toast the Crunchy Elements
Heat a dry skillet over medium heat and toast the 0.5 cup almonds for 3-4 minutes until golden and fragrant. Watch closely—they burn quickly! Transfer to a plate to cool, then slice them into thin strips. In the same skillet, toast the 0.25 cup pepitas for 2 minutes until they're puffed and aromatic.
Here's the thing—proper toasting enhances their natural flavors and adds that satisfying crunch. Don't skip this step; it makes all the difference in texture contrast. Let both nuts cool completely before adding to the salad.
🥘 Step 3: Whisk the Signature Dressing
In a small bowl, whisk together the 0.5 cup extra-virgin olive oil, 0.5 cup lemon juice, 2 tbsp honey, 1 tbsp Dijon mustard, and 3 minced garlic cloves. Start with a slow drizzle of olive oil while whisking vigorously to emulsify. The dressing should coat the back of a spoon with a silky, slightly thick consistency.
Taste and adjust—you might want to add a pinch more sea salt or a splash of lemon juice. This dressing is the heart of the salad, balancing sweet, tangy, and savory notes. I like to make extra; it keeps for 3 days in the fridge and elevates other dishes too.
🥗 Step 4: Assemble with Confidence
In a large bowl, combine the 4 cups arugula, drained red onion, cherry tomatoes, cucumbers, avocado, mint, and cilantro. Gently toss everything with half the dressing—just enough to lightly coat the greens. The arugula should look vibrant but not wilted.
Add the toasted almonds, pepitas, and crumbled 0.5 cup feta cheese (if using). Fold in the cooked quinoa last—its hearty texture anchors the salad. Here's where it gets fun: toss with the remaining dressing just before serving to maintain crispness.
⏰ Step 5: Serve Immediately for Peak Freshness
Divide the salad among plates and drizzle with any remaining dressing. The avocado should look creamy and fresh, the arugula bright green, and the nuts glistening from the dressing. Serve within 15 minutes of assembly—this salad's fresh ingredients shine when eaten at their peak.
Pair with warm pita bread or grilled chicken to make it a complete meal. The flavors develop as you eat, with each bite delivering a perfect balance of creamy avocado, peppery arugula, crunchy nuts, and tangy dressing. Trust the process—this salad truly delivers bold flavors in every bite.
Pro Tips For Making 17 Ingredient Salad Pusadee'S Garden
- HALVE THOSE TOMATOES: Cherry tomatoes burst when sliced too thick—cut them in half lengthwise (not crosswise) to keep them intact for tossing. This also exposes more surface area for the dressing to cling, so they don’t turn mushy while the arugula wilts.
- SALT THE ONIONS FIRST: Thinly slice the red onion and toss it with ½ teaspoon salt immediately—this softens the bite and draws out moisture, so it doesn’t overwhelm the salad with sharpness later. Let it sit for 5 minutes while you prep the rest.
- AVOCADO LAST MINUTE: I learned this the hard way—avocado turns brown fast. Slice it just before serving, or drizzle with a tiny bit of lemon juice and cover it tightly with plastic wrap until you’re ready to toss. No one wants sad, gray avocado in their salad.
- DRY THE ARUGULA WELL: Arugula’s delicate leaves get soggy fast. After washing, spin it in a salad spinner or pat it very dry with a towel—especially if your recipe includes creamy elements like feta or nuts. Wet leaves = a watery salad in minutes.
Essential equipment for this recipe
Knife Essentials
You’ll need a sharp 8-inch chef’s knife for chopping herbs, slicing cucumbers, and dicing onions. A serrated knife comes in handy for halving cherry tomatoes without crushing them.
I swear by the Mercer Culinary Genesis chef’s knife—its razor-sharp edge makes prep effortless. For the avocado, a small paring knife works best for clean, controlled slices. 🔪
Cutting Boards
Use a large bamboo cutting board (like the OXO Good Grips) for chopping dense ingredients like cucumbers and onions. Bamboo is gentle on knives and absorbs odors less than plastic.
For delicate herbs, switch to a small glass or acrylic board—it won’t dull your blade and keeps mint and cilantro from slipping. 🌿
Mixing Bowls
A stainless steel mixing bowl (I love the Ziploc 5-quart) is non-reactive and easy to clean. For tossing the salad, a wide, shallow bowl (like the Le Creuset stoneware) prevents ingredients from getting mashed.
Keep a small bowl (4-6 inches) for whisking the dressing—it’s just the right size for the 0.5 cup olive oil and 0.5 cup lemon juice.
Measuring Tools
Precision matters with this salad! Use a stainless steel measuring cup set (like OXO’s) for liquids and a digital kitchen scale for ingredients like honey and Dijon mustard. A small garlic press (I adore the Garlic Press by Norpro) minces 3 cloves in seconds—no knife skills required. 🧄
Dressing Whisk
Skip the fork for whisking the dressing—grab a balloon whisk (the OXO Good Grips version) to emulsify the extra-virgin olive oil and lemon juice smoothly. A whisk creates air pockets, giving the dressing a silky texture.
Pro tip: Whisk in a small glass jar with a lid for easy storage and portability. ✨
Storage Containers
For meal prep, use glass airtight containers (like Pyrex Simply Store) to keep components fresh. Store the dressing separately in a small mason jar—it’s easy to shake and pour.
The quinoa and nuts can go in a separate compartment to maintain crunch. Label containers with dates to track freshness. ❄️
Nutrition facts
Frequently asked questions
Can I make this salad ahead of time?
Yes, but with a few key tricks! Store components separately in airtight containers—keep the avocado, dressing, and quinoa separate until ready to serve. The salad itself keeps for 3-4 days in the fridge, but assemble it just before eating to maintain crispness. The dressing can be made 5 days ahead and stored in a sealed jar.
What if I can't find all 17 ingredients?
No problem! This salad is flexible. Swap quinoa for brown rice or farro, skip feta for vegan cheese or goat cheese, or replace almonds with walnuts or sunflower seeds. The core flavors (arugula, avocado, dressing) keep it delicious. The recipe's strength lies in balancing textures—just keep that crunchy element!
Why does the dressing need to be whisked?
Whisking emulsifies the olive oil and lemon juice, creating a silky, cohesive dressing instead of a separated oil layer. A whisk incorporates air, giving it a lighter texture. For best results, whisk vigorously while slowly drizzling the oil. If it separates later, just give it a quick stir before using.
Can I make this salad without avocado?
Avocado adds creaminess, but you can substitute with diced cucumber or roasted sweet potatoes for texture. For a protein boost, add chickpeas or grilled tofu. The salad will still be vibrant—just adjust the dressing ratio slightly if using denser ingredients to maintain balance.
How do I prevent the arugula from wilting?
Keep the arugula dry until the very end! Add dressing just before serving, and avoid over-tossing. Store it in a damp paper towel in the fridge if prepping ahead. The key is timing—assemble the salad within 15 minutes of serving to preserve its crisp, peppery bite.