Light yet full of texture and flavor, this Green Salad is perfect no matter how you dress it.
Ah, fresh green salad—sometimes I fear you are so misunderstood. In restaurants, you are often an obligatory starter or side; at home, you are sometimes the result of things that need to be eaten before they go bad in the fridge. But I say it’s time to reinvent the place of green salad in our menus and give it the dominant role it deserves.
Green salad is, really, a superstar. First, it is so beautiful. In our recipe, your bed of lettuce will be topped with cucumbers in their dark green skin, vibrant red cherry tomatoes, bold orange carrots, avocado with its lovely yellowish hue, and dazzling white goat cheese. We eat with our eyes, and the minute you see this salad, you’re going to want to dig in. Next, the mix of textures (fresh crispy-crunch as well as a smooth, creamy bite) and flavors (clean, bright, tangy, sweet) throw a party in your mouth with every bite. And don’t even get me started on the health benefits of green salad (ok, I’ll cave: vitamins, minerals, fiber, antioxidants…and even hydration, since most lettuces contain a great deal of water). Green salad belongs front and center in every meal—or as a meal unto itself, don’t you agree?
We know you probably don’t need step-by-step instructions on how to make a green salad, but we want to share a few tips. Get all of your greens in the bowl first, and make sure you’ve cut them into all the same bite-size pieces. Then add your other veg: you can thinly slice your cucumbers or you can cut them, along with the carrots, into cubes; and halve your tomatoes. Add the avocado and goat cheese last—you don’t want these delicate, creamy elements sitting in the bowl too long before the dressing arrives. Then, toss!
Green salad is also incredibly versatile: we love our combo of ingredients here, but there are so many ways to customize this dish (add some Pickled Red Onions or chopped Roasted Peppers or make some croutons out of leftover Challah). The other thing that makes green salad so perfectly attuned to you and your taste is the choice of dressing. It’s wonderful with a tangy vinaigrette, like this Italian Dressing, but also delicious with sweet French Dressing. And if you want something rich and creamy? Toss green salad in some homemade Ranch or in this incredibly flavorful Tahini Dressing.
Choosing Salad Greens…
Green leaf or red leaf? Iceberg or romaine? Bibb, butter, or Boston? With so many different kinds of lettuce to choose from, what’s a salad maker to do?
Rejoice in choice, that’s what!! One of the great beauties of green salad is that you can make it every day, and it will be different every time, depending on what kind of lettuce you choose for its base. If you love crunch, definitely go for iceberg or romaine: true, these two differ in nutritional elements (romaine has more vitamins and minerals) but both will bring that satisfying crisp bite. If you prefer softer lettuces, choose Bibb or butter or my favorite, Little Gem—a cross between romaine and butter.
Maybe you are looking for dark, dramatic greens that are packed with health benefits. Well, you have many choices: spinach, kale, Swiss chard, or sharp, peppery arugula. The point is your choice of greens for green salad just depends on what lettuce(s) you like best, what kind of texture you’re going for, and/or the presentation you want to make. And you know what? You can mix and match lettuces, too, like kale and romaine in this Kale Caesar.
Ingredients
- 6 cups mixed greens or lettuce of choice, torn into bite-size pieces
- 1 small or 1/2 large English cucumber thinly sliced
- 1 cup cherry tomatoes halved
- 1 small carrot grated or thinly sliced
- 1 avocado peeled, pitted, and chopped
- 2 ounces goat cheese crumbled, or crumbled feta or shaved Parmesan
- 6 tablespoons vinaigrette or dressing of choice
How to Make Green Salad
Step 1: Place the mixed greens in a large bowl.
Step 2: Add the cucumber, cherry tomatoes, and carrot to the bowl.
Step 3: Drizzle the vinaigrette or dressing of choice over the salad, a little at a time, tossing to mix, until the salad is dressed to your liking.
Step 4: Add the avocado and goat cheese and toss gently to mix in. Serve immediately.
FAQs & Tips
How to Make Ahead and Store
Prep your lettuce ahead of time by washing and then drying it thoroughly; store it in an airtight container or a Ziploc bag with a paper towel inside to absorb any excess moisture, and it will keep in the refrigerator for up to 4 days. If you want to prepare the cucumber, tomatoes, and carrots ahead of time, store them separately in airtight containers, and they will keep in the fridge for 2-3 days. The assembled undressed salad will last in an airtight container in the fridge for up to 3 days (though it is best not to cut the avocado until right before you’re ready to serve).
What is the Healthiest Dressing for this Green Salad?
Vinaigrettes are generally healthier than mayonnaise-based or creamy dressings because of the difference in fat content; it’s best to make your own because some store-bought vinaigrettes contain a lot of sugar. You can also just toss your salad in olive oil and red wine vinegar or olive oil and lemon juice—both are delicious ways to dress this fresh green salad.
What Fruits Would Go Well in Green Salad?
Whatever fruits you like best! Personally, I love fresh orange segments in this green salad because of the way the bright flavor pairs with the avocado and goat cheese. But if you are a fan of dried fruit in salad, like cranberries, toss them in, too!
Serving Suggestions
Make a meal out of green salad by serving it with two of its best friends: soup and bread. The combination of ingredients in our version of green salad tossed in Greek Salad Dressing is perfect with a bowl of Lemon Lentil Soup and some triangles of toasted pita bread with some Tzatziki on the side for dipping. Or get some Italian vibes going by tossing green salad in Basil Mint Dressing and serving it with Minestrone and Garlic Rolls. Have a south-of-the-border craving? Toss green salad in Cilantro Lime Dressing and serve it alongside a bowl of hearty Vegetarian Tortilla Soup and some gooey Cheese Quesadillas.
Green salad can be a meal all by itself, especially if you toss it in some deliciously herby Green Goddess dressing and top it with sliced Herb-Baked Chicken (sprinkle on some Roasted Chickpeas for crunch!). Green salad tossed in Honey Mustard Dressing is the perfect bed for this Dijon Baked Salmon, topped with some crushed Candied Pecans to play up the sweetness and add some rich, nutty flavor. You can always keep it vegetarian by tossing green salad in Balsamic Dressing and topping it with crispy Fried Green Tomatoes (and pay homage to the Southern flavors by serving it with a side of Creamy Corn Casserole).
Green Salad
Ingredients
- 6 cups mixed greens or lettuce of choice, torn into bite-size pieces
- 1 small or 1/2 large English cucumber thinly sliced
- 1 cup cherry tomatoes halved
- 1 small carrot grated or thinly sliced
- 1 avocado peeled, pitted, and chopped
- 2 ounces goat cheese crumbled, or crumbled feta or shaved Parmesan
- 6 tablespoons vinaigrette or dressing of choice
Instructions
- Place the mixed greens in a large bowl.
- Add the cucumber, cherry tomatoes, and carrot to the bowl.
- Drizzle the vinaigrette or dressing of choice over the salad, a little at a time, tossing to mix, until the salad is dressed to your liking.
- Add the avocado and goat cheese and toss gently to mix in. Serve immediately.
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