Simple Green Salad with Vinaigrette dressing
Green Salad

Simple Green Salad with Vinaigrette dressing

Simple Green Salad with Vinaigrette dressing

A simple, vibrant, crunchy green salad with easy vinaigrette dressing.
A great go-to side dish to serve with dinner. Easy to whip up in 10 minutes.
It’s always great to have a simple, quick, go-to salad to serve alongside dishes to bulk them out a little, and to get some fresh vegetables into everyone!

This is my go-to version – with lovely leafy greens, plus lots of crunch and flavour. The simple vinaigrette dressing really takes it to a another level – meaning you can even eat this salad on its own for a light lunch.

Large bowl of green salad on a wooden surface. Blue napkin and jar of salad dressing is next to the bowl.
πŸ“‹ What do we need?
For a green salad, we’re looking for all things green. I’m using lettuce (crunchy romaine and bagged baby leaf), celery, cucumber and spring onions (scallions).

You could also go with:

Green bell peppers
Sugarsnap peas or mange tout
Fresh peas
Tiny pieces of raw broccoli
Green tomatoes (ripe tomatoes that are suppsed to be green, such as Green Envy or Green Zebra)
Chopped avocado (toss with lemon juice to prevent it going brown)
Halved green grapes.
I also like to add just a tiny bit of colour – with the addition of some finely sliced radishes. You could replace this with whatever hint of colour you like:

Shredded carrot

or even some fruit slices – such as nectarine, grapes or apple (if using apple, toss in a little lemon juice to prevent it going brown).
πŸ”ͺ How to make this Simple Salad
We simply toss all of the salad ingredients together in a serving bowl, then whisk up the vinaigrette dressing ingredients in a small jar or jug. The KEY thing here is not to pour the dressing on the salad until right before serving – otherwise the salad leaves will go soggy.

πŸ‘©β€πŸ³PRO TIP Double or triple the salad dressing – it keeps for a week, covered, in the fridge, so it’s worth making enough for further salads during the rest of the week.

Overhead image of a bowl of simple green salad on a wooden table. Salad servers, salad dressing and a napkin are also in shot.
🍽️ What to serve it with
You can serve a salad with pretty much anything, but I love to serve this green salad with:

Pasta dishes such as Lasagne or Ravioli
Pesto Chicken
Homemade Burgers or Crispy Chicken Burgers
Toasted sandwiches – like my Korean Steak Sandwich
It’s also great served alongside:
Soup – to make it a more substantial meal
Alongside Curries – especially hotter ones such as Madras or Bhuna – to help cool the palate
I love the layering of those salad dressing ingredients in the jar. You can just give the dressing a quick stir (or shake if it’s in a lidded jar) to mix it all together again.

Simple Green Salad and Vinaigrette dressing
A simple, vibrant crunchy green salad with easy vinaigrette dressing. A great go-to side dish to serve with dinner.


Simple Green Salad

β–’2 heads of crunchy green lettuce – – such as romaine or cos, sliced
β–’100 g (3 cups) baby salad leaves – – such as baby spinach, pea shoots, lambs lettuce or baby chard
β–’Β½ cucumber – sliced
β–’5 spring onions (scallions) – sliced
β–’3 celery stalks – sliced
β–’5 radishes – thinly sliced
Vinaigrette Dressing
β–’3 tbsp extra-virgin olive oil
β–’1 tbsp fresh lemon juice
β–’1 tsp white wine vinegar

β–’Β½ clove garlic – minced
β–’1 tbsp honey
β–’1 pinch of salt and pepper

Place all of the vinaigrette dressing ingredients into a small jug or jar and whisk together for a few seconds, until combined.
Place all of the salad ingredients into a large serving bowl and toss together.
Serve the salad dressing with the salad.
Can I make it ahead?
Yes, so long as all of the salad ingredients are very fresh, you can make up the salad, cover and refrigerate for 2-3 days.

Make the vinaigrette up to a week in advance. Cover and refrigerate. You will need to whisk it up before serving, as the ingredients will separate upon resting.
It’s very important NOT to mix the dressing with the salad if making ahead. If you want to serve the salad dressed, pour the dressing on right before serving, otherwise the leaves will go soggy.
Nutritional information is approximate, per serving (serves 6), including the salad dressing.

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