Home » Dinner » Green Salad

Green Salad

Name: Green Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Green Salad
Ingredients: 100g mixed salad leaves; 1 cucumber; 1 green bell pepper; 2 spring onions; 30ml olive oil; 10ml lemon juice; 1g salt; 1g black pepper

Green Salad is a fresh and simple dish that works well with almost any main course. This version uses crisp lettuce, cucumber and a light dressing to keep the flavours bright. It is a healthy choice for lunch or dinner. You can prepare this green salad in just a few minutes with basic ingredients.

Easy Recipes

★★★★★

4.8 (6 ratings)

Share the recipe here

Why you should try green salad

This green salad is popular because it stays crisp and light. The combination of different textures provides a satisfying crunch in every bite. It uses seasonal greens that are easy to find at any local shop. Making a green salad at home is often much fresher than buying packaged versions.

How to cook green salad

Step 1

Prepare greens: Wash the mixed salad leaves thoroughly under cold water and pat them dry with a clean towel. Place the dry leaves into a large salad bowl. Large leaves can be torn into smaller pieces by hand if needed. This ensures the green salad is easy to eat.

Step 2

Chop vegetables: Slice the cucumber into thin rounds or half moons. Remove the seeds from the green pepper and cut it into small cubes. Thinly slice the spring onions using both the white and green parts. Add all these vegetables to the bowl with the lettuce.

Step 3

Make dressing: Pour the olive oil and lemon juice into a small jar or bowl. Add a pinch of salt and black pepper to the liquid. Shake or whisk the mixture until the oil and lemon juice are well combined. This simple dressing adds a nice tang to the green salad without being heavy.

Step 4

Combine and serve: Pour the dressing over the vegetables just before you are ready to eat. Toss the ingredients gently so every leaf is coated. Serve the green salad immediately while the vegetables are still crisp. It is best enjoyed fresh to maintain the texture.

Tips and tricks for green salad

Always make sure the salad leaves are completely dry before adding the dressing. If the leaves are wet, the oil will not stick and the green salad will become soggy. You can add extra herbs like parsley or mint for a different flavour profile. If you want to prepare this in advance, keep the dressing in a separate container until serving. Using a cold bowl can help keep the ingredients crisp on a warm day. A little bit of honey added to the dressing can balance the acidity of the lemon. This green salad is very versatile so feel free to use whatever leafy greens you have available.

Choose the freshest vegetables possible for the best crunch and taste.

You can also try these recipes: fried tofu, kale salad or watermelon salad.

Ingredients

servings

Adjust quantity

100 g mixed salad leaves
1 cucumber
1 green bell pepper
2 spring onions
30 ml olive oil
10 ml lemon juice
1 g salt
1 g black pepper

Cooking time

Kitchen tools

Large salad bowl
Sharp knife
Chopping board
Small jar for dressing

Nutrition information

NUTRITIONper serving

Energy:720 kJ / 172 kcal
Fat:15 g
- of which saturates:2 g
Carbohydrates:8 g
- of which sugars:4 g
Protein:2 g
Fibre:3 g
Salt:500 mg

The best way to keep a green salad crisp is to wait until the last moment to add the dressing. Salt draws moisture out of vegetables which makes them go limp quickly. You should also ensure the leaves are dried properly after washing.

Can I add other vegetables to this green salad?

Yes, you can easily add other ingredients like avocado or radish to your green salad. Just make sure to cut them into similar sizes so they mix well with the leaves. Adding seeds or nuts can also provide an extra layer of texture.

How long will the dressing last in the fridge?

You can store the lemon and oil dressing in a sealed jar for up to three days. Give the jar a good shake before pouring it over your vegetables. It is better to store the dressing separately rather than on the greens.