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+ servings

Cucumber & Mixed Greens Salad with Rosemary Vinaigrette

Course Appetizer, Dinner, Lunch, Salad, Side Dish, Snack
Cuisine Paleo, Primal
Servings 6
Calories 147 kcal



  • 1/4 Iceberg lettuce (head chopped/torn)
  • 3 cups Fresh spinach (chopped/torn)
  • 1/4 c Parsley (fresh chopped)
  • 1/4 c Cilantro (fresh chopped)
  • 1/2 Cucumber (large, thinly sliced)
  • 1/2 Red onion (thinly sliced)


  • 2 cloves garlic
  • Juice of 2 limes (about 1/4 c)
  • 1/4 c EVOO
  • 2 tbsp Dijon mustard (clean)
  • 1 tbsp White vinegar
  • 2 tbsp Honey
  • 1/2 tsp Sea salt
  • 1/2 tsp Fresh cracked pepper
  • 1 tbsp Rosemary (dried)


  1. Add all the ingredients for the vinaigrette into a blender and process until smooth and creamy. Set aside in a lidded jar. I recommend serving each salad with a side of dressing instead of tossing the entire salad with dressing. Both the dressing and salad will keep longer if stored separately.
  2. Chop greens and thinly slice cucumbers and red onion. Toss in a large serving bowl.
  3. Serve each salad with a drizzle of vinaigrette and an optional garnish of goat feta cheese- please note that this is optional and not allowed for paleo purists.
  4. Enjoy!
Nutrition Facts
Cucumber & Mixed Greens Salad with Rosemary Vinaigrette
Amount Per Serving
Calories 147 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Sodium 317mg14%
Potassium 142mg4%
Carbohydrates 11g4%
Fiber 5g21%
Sugar 4g4%
Protein 4g8%
Vitamin A 8650IU173%
Vitamin C 71.8mg87%
Calcium 250mg25%
Iron 8.1mg45%
* Percent Daily Values are based on a 2000 calorie diet.