A refreshing and colorful salad featuring a variety of greens and vegetables, perfect for any occasion.
Chop the romaine and red leaf lettuces into bite-sized pieces and place them in a large mixing bowl.
Use a sharp knife to avoid bruising the lettuce leaves.
Blanch the snap peas and broccoli in boiling water for 2 minutes, then immediately transfer them to an ice bath to cool.
Blanching helps retain the vibrant color and crisp texture of the vegetables.
Slice the cherry tomatoes, green bell pepper, and green onions into small pieces.
Ensure uniform slicing for even distribution in the salad.
Combine all the prepared vegetables in the mixing bowl and toss gently to mix.
Toss gently to avoid bruising the delicate vegetables.
Finely chop the cilantro and whisk together with olive oil, lemon juice, salt, and pepper to create the dressing.
Adjust the seasoning of the dressing to your taste preference.
Pour the dressing over the salad and toss to coat evenly.
Add the dressing just before serving to keep the salad fresh.
Refrigerate the salad for 30 minutes to allow the flavors to meld.
Cover the salad with plastic wrap to prevent it from drying out.
Serve the salad in a large serving bowl and enjoy.
Garnish with additional fresh cilantro for an extra touch of flavor.
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