Green Salad with Lemon Vinaigrette
Enjoy this crisp, refreshing, and nutrient-packed Green Salad, complete with fresh leafy greens, juicy veggies, and crunchy nuts, all dressed in a vibrant lemon vinaigrette. It's perfect for both lunch and dinner, and serves as an excellent side dish with grilled or baked meats, seafood, pasta, or roasted vegetables!
Ingredients
For Lemon Vinaigrette Dressing
- ¼ cup Olive Oil
- 3 tbsp Lemon Juice
- 1 tsp Dijon Mustard
- 2 cloves Garlic grated
- 1 tsp Honey
- ½ tsp Black Pepper Powder
- ½ tsp Dried Thyme
- Salt to taste
For Green Salad
- 1 count Butter Lettuce
- 1 cup Spinach loosely packed, washed, and dried
- 1 cup Baby Arugula loosely packed, washed, and dried
- 1 English Cucumber medium size, washed
- 1 Avocado thinly sliced
- ½ cup Grape Tomatoes or cherry tomatoes, washed
- ⅓ cup Feta Cheese or goat cheese, crumbled
- ¼ cup Almonds raw or toasted
- ¼ cup Dried Cranberries
Instructions
Making Lemon Vinaigrette
- Start by adding all the ingredients listed above under the lemon vinaigrette into a bowl. Use a whisk to blend everything together. As you whisk, the ingredients will blend, creating a flavorful and tangy dressing for your Green Salad. Set this dressing aside for later use.
Preparing Greens and Vegetables
- Begin by taking the butter lettuce and separating the layers. Check for any brown or wilted leaves, and discard them if found.
- Identify the larger leaves that are not bite-sized and chop them into medium-sized pieces. Leave the smaller leaves whole. Transfer all the leaves to a bowl, wash them thoroughly under running water, and dry completely, preparing them for salad assembly.
- Take the washed and dried English cucumber, trim the ends, and slice it into circular pieces. Since English cucumbers have thin, non-bitter skin, you can leave the skin on. If you prefer, peeling it off is also an option.
- Next, chop the washed grape tomatoes in half and set them aside for later use.
Assembling Green Salad
- In a large bowl, combine the butter lettuce, spinach leaves, and baby arugula—no need to chop these as they are easy to eat. Add the cucumber slices, grape tomatoes, avocado slices, almonds, dried cranberries, and feta cheese.
- Drizzle the prepared Lemon Vinaigrette over the salad and gently toss to ensure all the ingredients are evenly seasoned. This careful mixing helps maintain the freshness and texture of the veggies and greens. Serve the salad immediately after tossing.
Serving
- Serve this healthy and simple Green Salad alongside grilled or roasted meats, seafood, pasta, or your favorite vegetables. For additional pairing ideas, refer to our Serving Suggestions section below.
Notes
Here are my essential tips to make the perfect Green Salad every time:
- Use Fresh Produce: Opt for fresh, crisp leaves like butter lettuce, arugula, and spinach to ensure your salad is vibrant and tasty. Fresh cucumbers, ripe tomatoes, and avocados also add refreshing and healthy elements.
- Cutting Produce: If your lettuce leaves are small enough to eat whole, there’s no need to cut them. For larger leaves, chop them into medium-sized pieces. Adjust the size of vegetables like cucumbers, tomatoes, and avocados to your liking.
- Drying Greens: After washing your greens, ensure they are thoroughly dried before assembling the salad. A salad spinner works well for this. Alternatively, you can spread the leaves out on a cotton towel to air dry, helping to prevent wilting and keep the greens crisp.
- Balanced Dressing: When making your dressing, it's important to find the right balance between oil, acid, and seasoning. While the general rule is typically a 3:1 ratio of oil to vinegar or lemon juice, I used a 4:3 ratio in this recipe and still achieved a perfectly balanced flavor.
- Try Extra Add-Ins: While this recipe includes almonds, cranberries, and feta cheese for a mix of sweet, tangy, and crunchy textures, feel free to experiment with seasonal fruits, croutons, or other nuts to add a new twist to your salad.
- Dress the Salad Before Serving: To keep the salad fresh and prevent sogginess, add the dressing just before serving. This enhances the flavors without making the greens limp.
Nutrition
Serving: 1serving | Calories: 337kcal | Carbohydrates: 20g | Protein: 6g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 171mg | Potassium: 558mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1.197IU | Vitamin C: 17mg | Calcium: 129mg | Iron: 2mg
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