Balsamic Mixed Greens Summer Salad – Oil Free

A feel good balsamic Mixed Greens Summer Salad done right.. topped with avocado-tomatoes-onions-olives and so much more. Oil free and still full of flavor.




  • 3 heaping cups of mixed greens (I usually get this one from Whole Foods)
  • 1 avocado, sliced or diced (your choice)
  • 1/2 of a red onion, sliced
  • 12 tomatoes, cubed
  • Olives (as many or as little as you’d like)
  • Jalapeno peppers

Nuts and seeds:

  • 1 cup almonds
  • 1/2 cup of cashews
  • 1/2 cup of sunflower seeds
  • 1/2 cup of pumpkin seeds
  • optional sprinkle on top: Sesame Seeds

Spices and seasonings: 

  • dash of salt, black pepper, paprika, cayenne, onion powder, and garlic powder.


For crunchy chickpeas:

  • 1 can cooked chickpeas (garbanzos)
  • 1/4 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon of salt, or more depending on your preference
  • dash of cayenne pepper


  1. If you are making the crunchy chickpeas (skip to step 2 if you’re not) – start by preheating  oven to 425F. Add one can of chickpeas (drained) to a bowl, as well as the salt, paprika, garlic powder, black pepper and cayenne. Mix to combine and transfer to a baking sheet (covered in parchment paper or aluminum foil). Roast at 425F for 20 to 25 minutes, until golden and crunchy.
  2. Add mixed greens to a large bowl. I like to give my greens a nice rough chop beforehand but this is totally up to you.
  3. Add avocados, tomatoes, onions, olives and jalapenos to the bowl and fold in gently. I like to save a few olives and jalapenos to add on top towards the end.
  4. Drizzle balsamic vinegar (start with 3 tablespoons and add more as needed) all over the mixed salad, and then add the salt and the rest of the seasoning. (Adding balsamic vinegar first allows the salt and the rest of the seasonings to stick to the mixed greens.)
  5. If your bowl has a cover – cover bowl and shake the salad up. I use a random pot lid that fits over my bowl. Give it around three nice shakes (or more) until everything looks well combined. If you don’t have a lid – you can simply mix it all up with a fork or spoon.
  6. Lastly, add the roasted crunchy chickpeas. I like to add them last so that they don’t get too soggy when mixed up with all the wet ingredients. You can fold them in gently or leave on top to serve as ‘croutons’. Serve and enjoy!!


  • Feel free to add or subtract any veggies you might dislike or like! It’s YOUR salad! Have fun.

Keywords: mixed green salad, summer salad, easy salad, balsamic salad, crunchy chickpeas, oil free

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