This ultra-easy salad combines fresh greens, creamy avocado, and juicy tomatoes in a light and flavorful recipe. Ready in minutes, it's perfect for a satisfying lunch or refreshing side dish.
Okay, I have another revelation in our family – for us, rice is life! We can't get enough of that fluffy goodness. But even the biggest rice fans need a healthy break sometimes.
I want something a little lighter and healthier.
This recipe is my go-to when I need a quick and easy salad that's still bursting with flavor, and it pairs perfectly with rice without weighing you down. Fresh greens, creamy avocado, and juicy tomatoes come together in a vibrant and satisfying dish that's ready in minutes.
And the best part? It pairs perfectly with a scoop of rice without feeling heavy.
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How to Make a Simple Green Salad
- Mixed Greens: The base of your salad! Choose a blend you love, like spring mix or baby kale, for a pop of color and nutrients.
- Cucumber: Adds refreshing coolness and a satisfying crunch. For a milder flavor, remove the seeds before chopping
- .Tomatoes: Juicy bursts of sweetness and acidity. Cherry or grape tomatoes work well and don't require chopping.
- Avocado: Creamy richness and healthy fats. For best results, choose a perfectly ripe avocado that yields to gentle pressure.
- Nuts: (Optional) Add a delightful textural contrast and a protein boost. Chopped walnuts, pecans, or sliced almonds are all great options. Toast them briefly for extra flavor.
See recipe card for quantities.
Instructions
Here are the super simple instructions for your delicious salad:
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- Wash and dry: Rinse your mixed greens and pat them dry with a paper towel. Dry greens are key to a crisp salad!
- Chop (optional): If you're not using pre-chopped greens, roughly chop them into bite-sized pieces. Give the cucumber a quick dice, and halve or quarter cherry tomatoes.
- Assemble: In a large bowl, combine the greens, cucumber, and tomatoes.
- Avocado magic: Halve, pit, and scoop out your avocado. Dice it or mash it slightly with a fork, then add it to the bowl.
- Dress it up: Drizzle with your favorite dressing (store-bought or homemade) and toss gently to coat everything.
Storage Instructions
- Store separately: Keep the dressing separate from the salad ingredients in an airtight container. This will prevent the greens from getting soggy.
- Wait on the avocado: If you know you'll have leftovers, wait to add the avocado until you're ready to eat. Avocado browns quickly when exposed to air
- Assemble and store: Once you're ready to store, combine all the ingredients (except avocado) in an airtight container and refrigerate for up to 1 day.
- Refresh and enjoy: Before serving, add the desired amount of avocado and dressing, toss gently, and enjoy!
Let's Dress It up!
- Lemon Dijon Dressing: A classic and easy choice. Whisk together olive oil, dijon mustard, lemon juice, honey, garlic and salt, and pepper.
- Greek Yoghurt Lemon Dressing: Add a touch of lemon with olive oil, garlic, white vinegar, honey, salt and pepper to your Greek yoghurt.
- Lemon Herb Vinaigrette: Add a touch of brightness with lemon zest and chopped fresh herbs like parsley, basil, or oregano to your simple vinaigrette.
- Avocado Cilantro Lime Dressing: Blend together a ripe avocado, chopped fresh cilantro, lime juice, olive oil, a garlic clove, and a pinch of salt for a vibrant and flavorful dressing.
- Greek Yogurt Ranch Dressing: Combine plain Greek yogurt with mayonnaise, lemon juice, dried dill, onion powder, garlic powder, salt, and pepper for a lighter take on creamy ranch.
- Store-bought options: Look for dressings labeled "light" or "low-fat" for a healthier option.
Top Tip
Nobody wants a salad with soggy leaves, right? Dry greens are the secret to a salad that's crisp, refreshing, and bursting with flavor. Here's how to keep your salad happy and crunchy:
- Wash thoroughly: Rinse your mixed greens in cold water to remove any dirt or debris.
- Spin them dry: Use a salad spinner to remove excess moisture. If you don't have a spinner, pat the greens dry with a clean paper towel.
- Assemble right before serving: Don't dress the salad or add the avocado too far in advance. This will help prevent the greens from wilting.
FAQs
This salad is best enjoyed fresh for the most vibrant flavor and texture. However, you can store leftover salad ingredients (except avocado) in an airtight container in the refrigerator for up to 1 day. Add fresh avocado and dressing before serving.
No worries! You can easily omit the nuts or try a substitute like toasted sunflower seeds, hemp seeds, or even crumbled cooked bacon (not vegetarian anymore though!).
If your avocado is slightly underripe, it might not mash well for the salad. You can still use it by dicing it into small cubes. If it's very firm, it's best to wait until it ripens.
Side Ideas
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Recipe
Simple Green Salad Recipe
Ingredients
- 1 bowl Mixed Green
- ½ cup Cucumber chopped or sliced
- ⅔ cup Tomatoes cherry tomatoes
- 1 small Avocado sliced
- ¼ cup Nuts (cashew or any nuts you prefer)
Easy Salad Dressing
- ¼ cup extra-virgin olive oil
- 2 teaspoon Dijon mustard
- 1 tablespoon vinegar or lemon red or white, lemon or lime
- 2 teaspoon agave syrup maple syrup, or honey
- ½-1 garlic clove minced
- salt and freshly cracked black pepper
Instructions
Dressing
- In a small mixing bowl or jar, whisk together ⅓ cup of extra-virgin olive oil, 3 teaspoons of Dijon mustard, and 2 tablespoons of vinegar (either red, white, or lemon juice—whichever you prefer).
- Add 3 teaspoons of your chosen sweetener—agave syrup, maple syrup, or honey—and stir well.
- Toss in the minced garlic clove, and season with a pinch of salt and freshly cracked black pepper to taste.
- Whisk or shake the mixture until everything is well combined and emulsified.
- Taste and adjust seasoning if needed.
Salad
- Wash and dry: Rinse your mixed greens and pat them dry with a paper towel. Dry greens are key to a crisp salad!
- Chop (optional): If you're not using pre-chopped greens, roughly chop them into bite-sized pieces. Give the cucumber a quick dice, and halve or quarter cherry tomatoes.
- Assemble: In a large bowl, combine the greens, cucumber, and tomatoes.
- Avocado magic: Halve, pit, and scoop out your avocado. Dice it or mash it slightly with a fork, then add it to the bowl.
- Dress it up: Drizzle with your favorite dressing (store-bought or homemade) and toss gently to coat everything.
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