Mediterranean Honey Cilantro Salad

Not too long ago, I traveled out of state for a concert and tried a new and amazing salad dressing; honey cilantro. I just HAD to go home and recreate it, adding some extra eye-healthy ‘stuff’ of course, because that’s what I do! I hope you enjoy it as much as I do! (You can double the recipe for leftover workweek salads.)
- Eat well, be well, Andrea Junge

Prep Time: 10 - 15 minutes

Servings: 6 servings

Ingredients for honey cilantro salad:


  • 16 cups spinach
  • 2 cups cherry tomatoes, halved
  • 1 red onion, sliced to desired size and amount
  • 1/4 cup green olives, halved
  • 1 avocado, sliced, must be served fresh
  • 1 cup provel cheese, shredded
  • 1 cup croutons


  • 1/4 cup extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons honey (local is always best if available)
  • 1/4 cup chopped and packed cilantro
  • Juice of one lime
  • Pinch of salt


Any type of green is delicious for this particular salad, but spinach, kale, and arugula pack a big punch when it comes to eye-healthy nutrients. Provel cheese can be substituted with any desired cheese. Shred yourself for freshness and fewer added preservatives.


For extra crunch and a sweeter salad, add chopped apples, pears, strawberries, and walnuts

Directions for honey cilantro salad:

  1. Determine desired ingredients and substitutions
  2. Clean and chop fruits and vegetables
  3. Toss ingredients to serve right away or make individual servings and store dressing separately
  4. Store leftover dressing in refrigerator for up to a week


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Nutrition facts

Per Serving

  • calories: 255
  • carbohydrates: 23.1g
  • cholesterol: 4mg
  • fat: 17.6g
  • fiber: 5.7g
  • potassium: 800mg
  • protein: 5.4g
  • saturated fat: 3.6g
  • sodium: 252mg
  • sugars: 11.6g

Disclaimer: does not provide any express or implied warrant toward the content or outcome of any recipe.

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