Simple Green Salad

Ever find yourself needing a quick, refreshing side dish to complete your meal? This Simple Green Salad is here to save the day!
Made with crisp greens, crunchy veggies, and a zesty homemade dressing, this salad is your go-to for any occasion. It’s so easy to toss together but tastes like you spent way more time on it! Whether it’s for weeknight dinners or entertaining guests, this salad hits all the right notes.
Why You’ll Love This Simple Green Salad
- Quick and easy: Ready in 10 minutes with minimal chopping.
- Versatile: Pairs perfectly with almost any main dish.
- Fresh ingredients: Every bite is packed with vibrant flavors.
- Customizable: Use whatever greens or veggies you have on hand.
How to Make It
This Simple Green Salad couldn’t be easier to prepare. Here’s a step-by-step breakdown to ensure perfection every time:
Serve immediately: Transfer the tossed salad to a serving bowl or platter for presentation. Sprinkle with a little freshly cracked pepper or a garnish of your choice, like parsley or a sprinkle of seeds.
Start with the greens: Choose a mix of fresh, crisp greens. Options like romaine, baby spinach, or a spring mix work beautifully. For the best results, wash and dry your greens thoroughly using a salad spinner or clean kitchen towel to remove excess water. This prevents the dressing from sliding off the leaves.
Layer on the veggies: Add a variety of textures and flavors by including sliced cucumbers, halved cherry tomatoes, and shredded carrots. You can also get creative here—if you have radishes, thinly slice them for a peppery kick.
Make the dressing: In a small bowl or jar, whisk together olive oil, fresh lemon juice, honey, Dijon mustard, and a pinch of salt and pepper. Shake the jar or whisk until the dressing is smooth and slightly emulsified.
Assemble the salad: Place the greens in a large mixing bowl. Add your prepared veggies, drizzle the dressing over the top, and gently toss with salad tongs or clean hands to ensure even coating.

Make Ahead Method
- Prep the greens and veggies separately: Wash, dry, and chop your greens, then store them in a clean, airtight container lined with a paper towel to absorb excess moisture. For the veggies, chop them up and store in a separate container. Both can stay fresh in the fridge for up to 2-3 days.
- Prepare the dressing in advance: Whisk or shake up your vinaigrette and store it in a mason jar or small container with a tight lid. It can be refrigerated for up to a week. Before using, give it a good shake to re-mix the ingredients.
- Combine when serving: Only toss the greens, veggies, and dressing together when you’re ready to eat. This keeps everything crisp and prevents sogginess. If hosting, consider setting up a salad bar with the prepared ingredients and dressing for guests to assemble their own.
Pro Tips
- Dry your greens thoroughly: Wet greens can dilute the dressing and make the salad soggy. A salad spinner is your best friend for this step.
- Chop consistently: Uniformly chopped veggies not only look better but ensure that every bite is balanced. For example, slice cucumbers thinly and halve cherry tomatoes to match the texture of the greens.
- Add a touch of salt to the greens: Before tossing, lightly season your greens with a pinch of salt. It enhances their natural flavor and complements the dressing.
- Customize for texture: Add crunch with toasted nuts like almonds or sunflower seeds. Want creaminess? Try a sprinkle of crumbled feta or avocado slices.
- Keep it cold: For an extra refreshing experience, chill your salad bowl and serving utensils in the fridge before assembling.
Storage Options
- Undressed salad: Store your prepared greens and veggies in an airtight container in the fridge for up to 2 days. Keep the dressing in a separate container. When ready to eat, combine and toss fresh.
- Dressed salad: While best enjoyed immediately, a dressed salad can be stored in the fridge for up to 24 hours. Expect some wilting of the greens, but the flavors will remain tasty.
- Dressing storage: Homemade vinaigrettes can be stored in a sealed jar in the fridge for up to 1 week. Just shake well before using, as separation is natural.

Tools For This Recipe
- Salad spinner: Ensures your greens are thoroughly dried, keeping the salad crisp and fresh.
- Large mixing bowl: Perfect for tossing your greens and veggies evenly with the dressing.
- Sharp knife: Essential for chopping vegetables like cucumbers, carrots, and tomatoes with precision.
- Cutting board: Provides a sturdy surface for prepping all your ingredients.
- Jar or small whisk: Ideal for mixing and storing your homemade dressing.
- Tongs or salad servers: Makes tossing the salad easier and helps avoid crushing delicate greens. Salad spinner
- Large mixing bowl
- Sharp knife
- Cutting board
- Jar or small whisk for the dressing
FAQs
Can I use store-bought dressing?
Absolutely! A high-quality balsamic vinaigrette, Italian, or even a lemon-tahini dressing works beautifully if you’re short on time.
What other veggies can I add?
Feel free to toss in your favorites! Options like sliced bell peppers, radishes, avocado, or thinly sliced red onion are great. Seasonal veggies like zucchini ribbons or roasted beets can also add a unique touch.
Can I make this salad vegan?
Yes, simply swap the honey in the dressing for maple syrup or agave syrup. Alternatively, you can omit the sweetener altogether for a tangier vinaigrette.
What can I do if I don’t have a salad spinner?
No worries! Use a clean kitchen towel to pat your greens dry thoroughly. You can also place them on a paper towel-lined tray and gently press to absorb the water.
How do I prevent my salad from wilting if I’m serving it later?
Keep the dressing and greens separate until you’re ready to serve. Store the greens in an airtight container with a paper towel to absorb moisture, and refrigerate them to maintain crispness.
Variations and Substitutions
- Greens: Swap romaine for arugula, kale, or even a spinach and baby kale mix for a more nutrient-packed option. Butter lettuce can add a delicate texture.
- Add protein: Turn this side into a main dish by adding grilled chicken, shrimp, boiled eggs, or even roasted chickpeas for a plant-based protein option.
- Dressing options: Try creamy alternatives like avocado ranch, tahini-lemon, or a yogurt-based dill dressing. You could also experiment with a citrus vinaigrette using orange or lime juice for a tangy twist.
- Veggies: Use what’s fresh and in season. Zucchini ribbons, roasted beets, or steamed asparagus can elevate the salad. Shaved fennel or snap peas can add unexpected crunch.
- Texture boosters: Add crunch with croutons, nuts like almonds or walnuts, or seeds such as sunflower or pumpkin. For a softer bite, try dried cranberries, raisins, or crumbled cheese like goat cheese or feta.
- Low-carb or keto-friendly: Skip the honey in the dressing and reduce or avoid starchy veggies like carrots or beets. Focus on leafy greens, cucumbers, and protein.
- Greens: Swap romaine for arugula or kale for a peppery or hearty twist.
- Add protein: Top with grilled chicken, shrimp, or boiled eggs for a complete meal.
- Dressing: Try a creamy ranch or tahini dressing instead of vinaigrette.
- Veggies: Use whatever’s in season—zucchini ribbons or roasted veggies make it extra special.
Conclusion
This Simple Green Salad proves that sometimes, less is more. It’s the perfect balance of crisp textures and vibrant flavors, making it both a crowd-pleaser and a staple in your recipe rotation.
Whether you’re hosting a dinner party or just looking for a quick, healthy side dish, this salad has you covered. It’s so simple yet satisfying, with endless opportunities for customization to suit your taste and the season.
Did you make this salad? Share your experience in the comments below—I’d love to hear your thoughts and the creative twists you came up with! Green Salad proves that sometimes, less is more. It’s the perfect balance of flavors and textures, easy enough for everyday meals but impressive enough for entertaining.
Did you make this salad? Share how it turned out in the comments below—I’d love to hear your thoughts and any fun twists you added!


Simple Green Salad
Ingredients
- 6 cups mixed greens romaine, spinach, or spring mix
- 1 cup cherry tomatoes halved
- 1 cucumber sliced
- 1/2 cup shredded carrots
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and shredded carrots.
- In a small jar or bowl, mix olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Shake or whisk until emulsified.
- Drizzle the dressing over the salad.
- Toss gently to combine and serve immediately.