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This bright and crunchy green salad has saved so many weeknight dinners for my family and always wows at potlucks with its punch of color and freshness. Crisp mixed greens work as a cool base for juicy tomatoes creamy avocado and snappy cucumber all dressed up simply with lemon and silky olive oil. If you are looking for a fast healthy side or a light meal this is a satisfying choice that never gets old.
The first time I made this I was short on time for a dinner party and was amazed at how many people went back for seconds. Even my kids who are not the biggest salad fans ask for this whenever they see avocados in our kitchen.
Ingredients
- Mixed greens: look for bright leaves like spinach arugula or romaine and avoid any wilted or soggy pieces the blend adds layers of flavor and texture
- Cucumber: fresh and crunchy these add hydration and a cool bite opt for firm and unblemished cucumbers
- Cherry tomatoes: sweet tangy and juicy choose tomatoes with bright skins and no soft spots
- Avocado: creamy richness and healthy fats use justripe avocados with the stem intact for freshness
- Red onion: thin slices bring a mild sharpness and pretty color purple layers should be vibrant and crisp
- Extra virgin olive oil: gives the salad its luscious finish go for coldpressed if possible with a fruity aroma
- Fresh lemon juice: brings tang and brightness to the dressing use a ripe lemon that yields slightly under pressure
StepbyStep Instructions
- Wash the Vegetables:
- Thoroughly rinse the mixed greens cucumber tomatoes and any fresh produce under cool running water lay out to dry on a clean towel this step ensures no grit or dirt will spoil the salad
- Prepare and Combine Greens:
- Place the dry mixed greens in your largest salad bowl this keeps the leaves as fluffy as possible for serving
- Add the Veggies:
- Add in sliced cucumber halved cherry tomatoes diced avocado and thinly sliced red onion distribute them evenly for color in each scoop
- Make the Dressing:
- In a small bowl whisk extra virgin olive oil with fresh lemon juice until fully mixed the dressing should look silky and slightly thicker
- Dress and Toss:
- Pour the dressing over the salad right before serving use clean hands or salad tongs to gently toss everything together making sure the greens stay light and airy and each piece picks up a little dressing
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My favorite part of this salad is always the avocado because it adds creamy bits in every bite. My kids especially love eating the salad out of big bowls for movie nights and somehow it always disappears faster than I expect.
Storage Tips
If you plan on having leftovers store the salad and dressing separately in airtight containers in the fridge to keep everything crisp. The mixed greens and veggies should stay fresh up to two days. Leftover avocado can brown quickly so add extra lemon juice or leave the pit in to slow the process.
Ingredient Substitutions
Feel free to swap out the mixed greens for baby kale or butter lettuce if you prefer a softer or heartier bite. If you do not have cherry tomatoes grape tomatoes or even diced regular tomatoes will work well. For a more tangy flavor try using a dash of red wine vinegar in place of some lemon juice.
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Serving Suggestions
This salad pairs beautifully with grilled chicken flaky baked salmon or even a scoop of quinoa for a protein boost. If you are serving for a party add a sprinkle of toasted seeds or crumbled feta. Sometimes I top mine with crunchy chickpeas for extra texture.
Cultural Context
Simple green salads like this are found in many cultures from French bistro menus to Mediterranean tables. Ingredients like olive oil and lemon juice have roots in ancient cuisines and their flavors never go out of style. This recipe is my goto whenever I want something both familiar and fresh.
Recipe FAQs
- → What greens work best in this salad?
A mix of greens such as spinach, arugula, and romaine delivers varied flavor and texture. Feel free to substitute or add other leafy vegetables like kale or butter lettuce based on preference.
- → How do you keep avocado from browning?
Toss diced avocado with a small amount of lemon juice before adding it to the bowl. This helps prevent oxidation and maintains its vibrant color.
- → Can I prepare this dish ahead of time?
You can prep the vegetables and dressing separately in advance. For best texture, combine and toss just before serving.
- → Is there a variation for the dressing?
A classic olive oil and lemon juice dressing highlights the ingredients, but balsamic vinegar or a mustard-based vinaigrette can also add depth and tang.
- → What proteins pair well for a heartier meal?
Grilled chicken, roasted chickpeas, or sliced boiled eggs can be added alongside the greens for additional protein and staying power.