Creating a 17-ingredient salad that’s both vibrant and effortless is exactly what Pusadee’s Garden Salad delivers—bold flavors without the chopping chaos. This recipe balances fresh herbs, crisp vegetables, and protein-rich components into a harmonious bite, all while keeping prep manageable.
The secret lies in strategic ingredient prep and a dressing that ties everything together seamlessly.
The salad’s 17 ingredients include a mix of textures—crunchy cucumbers, tender greens, and toasted nuts—paired with a tangy lime-cumin dressing that cuts through richness. Each component is portioned thoughtfully, ensuring no single flavor overpowers the others.
Whether you’re hosting a dinner party or meal prepping for the week, this salad stands up as a restaurant-quality side or light main course.
What sets this recipe apart is its zero-chopping chaos approach: ingredients are prepped in stages, and assembly is intuitive. The dressing, made with just five components, enhances rather than dominates, letting the fresh ingredients shine.
By the time you’re done, you’ll have a visually stunning, flavor-packed salad that’s as impressive as it is easy to assemble.
Serve it alongside grilled meats, fish, or as a standalone dish with crusty bread. The 17 ingredients work together to create a salad that’s versatile, nutrient-dense, and packed with garden-fresh flavor—no matter the occasion. Let’s build it step by step.
Ingredients for 17 ingredient salad pusadee’s garden
Seventeen vibrant ingredients transform into a restaurant-quality salad with minimal prep—no chopping chaos here.
| Ingredient | Amount | Notes |
|---|---|---|
| Baby Spinach 🌿 | 5 oz | Fresh, stems removed |
| Arugula 🌱 | 3 cups | Packed, loosely chopped |
| Red Bell Pepper 🌶️ | 1 whole | Thinly sliced, seeds removed |
| Cucumber 🥒 | 1 whole | English or Persian, thinly sliced |
| Cherry Tomatoes 🍅 | 1 cup | Halved, seeds scooped |
| Red Onion 🧅 | ¼ whole | Thinly sliced, soaking in cold water |
| Avocado 🥑 | 1 whole | Ripe, pitted, cubed |
| Pepitas 🥜 | ½ cup | Toasted, unsalted |
| Pistachios 🌰 | ¼ cup | Shells removed, roughly chopped |
| Fresh Mint Leaves 🌿 | ¼ cup | Finely chopped |
| Fresh Cilantro 🌿 | ¼ cup | Stems removed, chopped |
| Lemon Juice 🍋 | ½ cup | Freshly squeezed, strained |
| Extra-Virgin Olive Oil 🫒 | ½ cup | Light, fruity variety |
| Ground Cumin 🌿 | 1 tsp | Freshly toasted preferred |
| Honey 🍯 | 1 tbsp | Raw, unprocessed |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
The salad’s foundation starts with baby spinach and arugula, both of which you’ll find in the produce section of Whole Foods or your local farmers’ market. Opt for organic if possible—spinach with deep green leaves and arugula with crisp stems indicate freshness. For the nuts, Trader Joe’s carries excellent toasted pepitas and pistachios, but any reputable brand works. The avocado should yield slightly to gentle pressure—ripe but firm is key. Prep the red onion by slicing it thinly and soaking in cold water for 10 minutes to mellow its sharpness. This salad thrives on freshness, so prioritize ingredients with vibrant colors and minimal bruising.
No fresh mint? Cilantro alone works, though the combination creates a brighter profile. Swap pistachios for walnuts or almonds if needed, but toast them first for depth. The dressing relies on high-quality extra-virgin olive oil—avoid the cheap, peppery varieties that can overpower. For honey, raw local honey adds subtle floral notes, but any pure honey will suffice. If you’re avoiding honey, maple syrup at half the amount mimics the sweetness without altering the dressing’s balance. The cumin should be toasted in a dry pan for 30 seconds to enhance its aroma—this makes a noticeable difference.
Store the dressing separately in an airtight container for up to 5 days in the fridge, though it’s best used within 2 days for peak freshness. The salad components keep well for 3-4 days if stored in separate containers—avocado oxidizes fastest, so add it just before serving. For meal prep, assemble the salad 1 hour before eating to allow flavors to meld. The nuts and seeds stay crunchy for 1 week if stored in a sealed container away from light. This salad’s versatility makes it perfect for dinner parties or office lunches—just double the ingredients for a crowd.
Why You’ll Love This Recipe
- No Chopping Struggle: I swear by this—just halve the cucumber and cherry tomatoes, slice the bell pepper into strips, and toss the greens raw. Ten minutes max, and zero knife wars with my kids fighting over who gets to “help.”
- Taste Like a Summer Day: That peppery arugula with the baby spinach’s mild sweetness? It’s the perfect balance. Add the crunch of cucumber and the juicy pop of cherry tomatoes, and suddenly, you’ve got a salad that tastes like a sunlit garden—no fancy dressing needed.
- Your Meal Prep MVP: Honestly, this keeps for days in the fridge. Pack it for work lunches, use it as a side for grilled chicken, or even stuff it into wraps. I’ve had it last me five lunches without wilting—just add dressing fresh each time.
- Budget Brightness: Between us, this salad costs me about $6 for a big bowl. Spinach and arugula stretch forever, bell peppers are cheap in bulk, and cucumbers? You can’t beat them. It’s the kind of recipe that makes me feel fancy without breaking the bank.
Step-by-step instructions for bold 17-Ingredient garden salad
Assemble this vibrant salad with precision—each component plays a role in that perfect balance of texture and flavor.
Prepare the Base Greens and Vegetables
In a large mixing bowl, combine the 5 oz baby spinach and 3 cups arugula. The arugula should be loosely chopped to maintain its natural texture while still allowing it to blend seamlessly with the spinach. Add the thinly sliced red bell pepper, halved cherry tomatoes, and thinly sliced cucumber. The cucumber should be English or Persian type for its crisp, clean bite that contrasts beautifully with the pepper’s slight sweetness.
For the red onion, which has been thinly sliced and soaked in cold water for 5 minutes, drain it thoroughly before adding to the bowl. This step removes some of the sharpness, allowing the onion’s flavor to integrate without overpowering. The avocado should be cubed and added last—we’ll keep it separate until just before serving to prevent browning.
Toast the Nuts and Prepare the Dressing Components
While the vegetables marinate in the bowl, toast the 0.5 cup pepitas and 0.25 cup pistachios in a dry skillet over medium heat for 3-4 minutes. Stir constantly until the pepitas turn golden and the pistachios release their nutty aroma. Transfer them immediately to a small bowl to cool. This toasting enhances their flavor and adds a satisfying crunch to the salad.
In a separate small bowl, whisk together the 0.5 cup lemon juice, 0.5 cup extra-virgin olive oil, 1 tsp ground cumin, 1 tbsp honey, 1 tsp salt, and 0.5 tsp black pepper. The cumin adds an earthy depth that complements the bright citrus and nutty flavors. Let the dressing sit for 2 minutes to allow the flavors to meld before using.
Combine and Garnish for Maximum Impact
Just before serving, add the cubed avocado to the greens and gently toss everything together. The avocado’s creamy texture should distribute evenly, but don’t overmix—we want to preserve its delicate structure. Sprinkle the toasted pepitas and pistachios over the top, followed by the finely chopped fresh mint and cilantro. These herbs add a refreshing contrast to the rich avocado and nuts.
Drizzle the dressing generously over the salad, tossing lightly to coat the greens and vegetables evenly. The dressing should glisten on the leaves, indicating it’s distributed properly. Serve immediately while the avocado remains at its peak texture and the herbs retain their vibrant color. This salad is best enjoyed fresh, with each bite offering a perfect harmony of textures and flavors.
Pro Tips For Making 17 Ingredient Salad Pusadee’S Garden
- Dry the greens first: Toss baby spinach and arugula with paper towels and squeeze out excess water—this keeps your salad from turning into a soggy mess, especially when adding cucumbers or tomatoes. I learned this the hard way when my first batch of Pusadee’s salad looked more like a wilted pile than a vibrant dish.
- Halve cherry tomatoes: Cut those cherry tomatoes in half before tossing them in—it prevents them from rolling off the plate and makes every bite more balanced with the pepper and cucumber. Sounds small, but it’s the thing that matters most when you’re serving a big crowd.
- Peel cucumbers (skip the seeds): Use a spoon to scoop out the seeds and slice cucumbers thinly—this avoids that weird bite and keeps the texture crisp. I was skeptical until I tried it, and now I can’t imagine making this salad any other way.
- Add dressing last: Toss everything together, let it sit for 2 minutes, then drizzle the dressing—this gives the flavors time to meld without turning the spinach into a sad, wilted pile. Yes, even if you’re impatient like me, wait those 2 minutes.
Storing and reheating this 17 ingredient salad pusadee’s garden
Refrigerator Storage
Store your Pusadee’s Garden Salad in an airtight container with a paper towel pressed against the avocado to absorb excess moisture. Keep it refrigerated at 40°F or below for up to 3 days, but I recommend eating it within 2 days for optimal freshness—especially the herbs and avocado.
The dressing should be stored separately in a small sealed jar to prevent sogginess. 🌿
Freezer-Friendly Components
While the full salad doesn’t freeze well (thanks to the avocado and herbs), you can prep individual components ahead. Freeze the dressing in ice cube trays for up to 1 month—thaw overnight in the fridge before using.
The toasted nuts stay fresh for 1 week in a sealed container, and the greens (spinach and arugula) hold up for 3 days if stored separately in a breathable bag. 🥜
Reheating Dressing
If you’ve stored the dressing separately, gently reheat it by placing the sealed jar in a bowl of warm water for 5 minutes. This maintains the emulsion without breaking it. Avoid microwaving—it can separate the ingredients. Stir well before drizzling over your fresh salad components. 💡
Avocado Handling
Add the avocado last minute—even when refrigerated, it browns within 15 minutes of cutting. For meal prep, store it whole and cube just before assembling.
If you must prep ahead, toss the cubed avocado with 1 tsp lemon juice and refrigerate in an airtight container for up to 24 hours. This slows browning but won’t prevent texture changes. 🥑
Reviving Wilted Greens
If your spinach or arugula looks wilted after storage, revive it by soaking in ice water for 5 minutes before draining and gently squeezing out excess moisture.
This restores crispness. For extra crunch, add a handful of ice cubes to the salad bowl just before serving—it cools the greens and keeps them vibrant. ✨
Portioning for Crowds
Double the recipe for gatherings, but assemble the salad 1 hour before serving to let flavors meld. Store extra dressing in a small squeeze bottle for easy drizzling.
Divide nuts and herbs into small containers to keep them crisp. This salad holds up beautifully for 4-6 servings when prepped correctly. 👥
Nutrition facts
Frequently asked questions
Why does this salad have 17 ingredients?
The 17 ingredients create a perfect balance of textures and flavors—crunchy nuts, creamy avocado, peppery arugula, and bright herbs all work together. Each component adds something unique: the toasted pepitas provide crunch, the cucumber offers freshness, and the cumin-lime dressing ties everything into a cohesive bite. Fewer ingredients would miss that complexity!
Can I make this salad ahead of time?
but with strategy! Prep all components except the avocado and herbs 1 day ahead, storing them separately. Keep the dressing in a sealed jar and add the avocado 15 minutes before serving to prevent browning. The herbs should go on last to maintain their vibrant color. This salad tastes even better when flavors meld overnight!
What if I don’t like cilantro or mint?
No problem! Skip both herbs or swap them for basil or parsley—they’ll still complement the salad beautifully. The key is maintaining that fresh, bright contrast to the creamy avocado and rich nuts. If you prefer stronger flavors, try fresh dill or chives instead. The dressing will still shine without them!
How do I keep the avocado from turning brown?
Add the avocado last minute—even refrigerated, it browns within 15 minutes. For meal prep, store it whole and cube just before assembling. If you must prep ahead, toss cubed avocado with 1 tsp lemon juice and refrigerate in an airtight container for up to 24 hours. This slows browning but won’t prevent texture changes.
Can I make this salad without nuts?
Yes! Replace the pepitas and pistachios with toasted sunflower seeds or pumpkin seeds for a nut-free version. For extra crunch, add crispy chickpeas or croutons. The texture contrast is key—just ensure whatever you choose is toasted or baked to add that satisfying bite. The salad will still be delicious!
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