INGREDIENTS 

• 2 cups arugula

• 1/2 head radicchio, cut into wedges

• 2 persian cucumber, thinly sliced

• 1/2 cup cherry tomatoes, halved lengthwise

• 1/4 cup mint leaves

• 1/4 cup basil leaves

LEMON VINAIGRETTE

• Juice from 1 lemon

• 1 Tbsp extra virgin olive oil

• Kosher salt

HOMEMADE CROUTONS

• 1/4 loaf sourdough batard or rustic sourdough, cut into 1 in cubes

• 1 Tbsp extra virgin olive oil

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• Kosher salt

• Pepper

INSTRUCTIONS 

Heat oven to 450° F. In a large bowl, toss bread in olive oil, garlic powder, onion powder, and a few pinches of kosher salt and pepper. Place on a parchment-lined baking sheet and cook for roughly 10 minutes, flipping halfway through. Allow croutons to chill before use.

In the meantime, whisk together olive oil and lemon juice with a few pinches of salt in a bowl; set aside. Plate salad greens, vegetables, and herbs on a large platter or in a large serving bowl. Dess with lemon vinaigrette and toss. Top with croutons and serve.

Notes

Use a GF bread to make GF.

To turn this into a meal, add a can of rinsed garbanzo beans or 8 oz rotisserie chicken (serves two).

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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.