Ingredients:

• 1 cup cherry tomatoes, halved
• 2 cups baby spinach leaves
• 1 cucumber, thinly sliced
• 1/2 cup pomegranate arils
• 1 bell pepper (any color), thinly sliced
• 1/4 red onion, thinly sliced
• 1/2 cup crumbled paneer (Indian cottage cheese)
• Salt to taste
• Pepper to taste
• Juice of 1 lemon
• 2 tablespoons extra virgin olive oil

Instructions:

1.  Wash all the vegetables and fruits thoroughly. Halve the cherry tomatoes, thinly slice the cucumber, bell pepper, and red onion. Deseed the pomegranate if not using pre-packaged arils. Crumble the paneer.
2.  In a large salad bowl, combine the cherry tomatoes, baby spinach leaves, sliced cucumber, bell pepper, red onion, and pomegranate arils. Toss gently to mix the ingredients evenly.
3.  Sprinkle the crumbled paneer over the salad.
4. In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and pepper to make the dressing.
5.  Drizzle the dressing over the salad and toss gently to coat all the ingredients with the dressing.
6.  Transfer the salad to a serving platter or individual salad bowls. Optionally, garnish with a few extra pomegranate arils and crumbled paneer on top.
7.  Serve the Summer Green Salad immediately as a refreshing side dish or light meal. It’s perfect for hot summer days and makes a colorful and nutritious addition to any meal