Hey there! You know that feeling when you just need something fresh, crisp, and healthy on your plate? This simple green salad is exactly what you’re looking for. It’s easy to make, packed with fresh greens, and comes together in just minutes.
I’ll show you how to make a delicious green salad with a few simple ingredients and a light, tangy dressing. Trust me, once you try it, you’ll never go back to boring salads again.
Utensils You Need
These are the utensils and equipment you need to make this recipe.
- Large mixing bowl
- Salad spinner (optional but helps remove excess water from greens)
- Sharp knife
- Cutting board
- Small bowl (for the dressing)
- Whisk or fork
- Salad tongs or serving spoon
Important Info
- Servings: 4 small bowls or 2 large plates
- Estimated Cost to make this recipe: Around $5 depending on the ingredients you have at home
- Prep time: 10 minutes
- Cook time: No cooking required
- Total time: 10 minutes
- Calories per serving: About 80 calories (without extra toppings)
- Cook method: No-Cooking Required
- Season: Perfect for any season
- Courses: Salad, Side Dish
- Cuisine: International
- Diets: VeganDiet, VegetarianDiet, LowCalorieDiet, GlutenFreeDiet
How to Make Simple Green Salad
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 4 cups mixed salad greens (lettuce, spinach, arugula, or any greens of your choice)
- ½ cup sliced cucumbers
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- ¼ cup shredded carrots
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Mixed salad greens | Only romaine, spinach, or iceberg lettuce |
| Cherry tomatoes | Regular tomatoes, chopped |
| Red onion | Green onions or shallots |
| Olive oil | Avocado oil or vegetable oil |
| Lemon juice | Apple cider vinegar or white vinegar |
Instructions
- Wash the greens thoroughly in cold water and dry them using a salad spinner or a clean kitchen towel.
- Chop the vegetables—slice the cucumbers, halve the cherry tomatoes, and thinly slice the red onion.
- Prepare the dressing by whisking together olive oil, lemon juice, salt, and black pepper in a small bowl.
- Assemble the salad by placing the greens in a large bowl, then adding cucumbers, cherry tomatoes, red onion, and shredded carrots.
- Pour the dressing over the salad and toss everything together gently to coat the greens.
- Taste and adjust seasoning if needed, then serve immediately.
Helpful Tips
- If you want extra crunch, add nuts like almonds, walnuts, or sunflower seeds.
- For a more filling salad, add grilled chicken, boiled eggs, or chickpeas.
- Always dry your greens well so the dressing sticks better.
- Use fresh ingredients for the best taste—wilting greens will ruin the texture.
- If making ahead, store the dressing separately to keep the salad fresh.
What to Serve with Simple Green Salad
This salad is light, refreshing, and goes well with so many meals. You can serve it with:
- Grilled chicken, fish, or steak
- Pasta dishes for a fresh side
- Rice and beans for a balanced meal
- A sandwich or burger as a healthy side
How Do You Serve the Recipe?
A large salad bowl is perfect for serving, but if you’re making it for a group, you can portion it into individual plates. I love using wooden salad bowls because they make the greens look even fresher.
Where Do You Serve This Recipe the Most?
This salad is great for:
- Lunch or dinner at home—it’s quick and easy
- Picnics—it stays fresh for hours if kept cool
- Parties—just make a big batch and serve in a large bowl
- BBQs and potlucks—everyone needs a fresh side with all that grilled food
Storage
Short-Term Storage (Room Temperature)
- Keep the salad undressed in a bowl covered with a clean kitchen towel for up to 2 hours before serving.
- If dressed, eat within 30 minutes to avoid sogginess.
Refrigeration
- Store undressed salad in an airtight container lined with a paper towel for up to 3 days.
- Keep the dressing separate and add just before serving to keep it fresh.
Freezing
- Do not freeze this salad. The greens will wilt and lose their crunch after thawing.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prep the veggies and store them separately, but don’t add the dressing until you’re ready to eat. That way, the salad stays fresh and crisp.
What greens work best for this salad?
You can use any greens you like, but a mix of lettuce, spinach, and arugula gives the best flavor and texture.
Can I add protein to make it a full meal?
Absolutely. Grilled chicken, shrimp, boiled eggs, or chickpeas are great additions if you want more protein.
What dressing goes best with this salad?
A simple lemon and olive oil dressing works well, but you can also try balsamic vinaigrette, ranch, or honey mustard.
Can kids eat this salad?
Yes, but if your child doesn’t like certain veggies, you can swap them out for what they enjoy, like corn or bell peppers.
Meta Description
Make this simple green salad recipe in just 10 minutes. Fresh greens, crisp veggies, and a light dressing make it the perfect side dish for any meal.