Seasonal Brussels Market Harvest Salad with Honey-Lemon Vinaigrette

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant mix of seasonal market vegetables and herbs, tossed in a bright honey-lemon dressing for a refreshing, organic-inspired lunch. This Belgian-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs Mixed greens, Cherry tomatoes, Cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 5 oz Mixed greens
• 1 cup Cherry tomatoes
• 1/2 medium (3 oz) Cucumber
• 1/4 medium (1 oz) Red onion
• 1/2 medium (3 oz) Avocado
• 1/4 cup Walnuts
• 2 tbsp Honey
• 2 tbsp Lemon juice
• 1 tsp Dijon mustard
• 3 tbsp Olive oil
• 1/4 tsp Salt
• 1/8 tsp Black pepper

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp honey, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp black pepper until smooth. Gradually whisk in 3 tbsp olive oil until emulsified.
2. Step 2: In a large bowl, combine 5 oz mixed greens, 1 cup halved cherry tomatoes, 1/2 medium sliced cucumber, 1/4 medium thinly sliced red onion, and 1/2 diced avocado. Toss gently to combine.
3. Step 3: Just before serving, pour 3 tbsp dressing over salad and toss until evenly coated. Divide among plates and sprinkle with 1/4 cup toasted walnuts.
4. Step 4: Serve immediately to prevent avocado browning and maintain crispness.