A simple Green Salad recipe is something everyone needs. It's the perfect side for any main course, is a must for weekly meal prep, and is the base to many of my favorite lunch salad concoctions.
This multipurpose, ever-so-delicious bowl of goodness pairs perfectly with my apple cider vinaigrette. Make this recipe once and you'll include in your weekly to do list asap!
Let's get started!
Jump to:
Pull Up A Chair and Let's Chat!
A green salad. Seems so simple, right? And, it is! This one is particularly delicious, though. A combination of crunchy and leafy greens, a variety of beautiful veggies along with pistachios, bacon, and avocado, this salad is my weekly go-to. I love it and I make it all the time!
Serve this as a simple side salad for your next family dinner, bring it to your next get-together with friends, or add your favorite protein to turn this into a full meal. My husband and I love this for our meal prepped lunches and my kids even love it. If a kid is requesting a salad you know it must be good!
Tips and Tricks
- Moisture is the enemy of leafy greens. After thoroughly washing the greens, dry them as well as possible to prevent them from going bad.
- Top with avocado only just before serving to prevent any unnecessary browning.
- Add the cherry tomatoes whole to prevent too much excess moisture from getting on the salad leaves. If halving the tomatoes, add them just before serving.
- I store the leafy greens in a large zip top bag or salad bowl with lid and a paper towel in the bottom to absorb any excess moisture. Again, it's all about the moisture prevention game.
Variations and Substitutions
- Add rotisserie chicken, grilled steak, or cooked shrimp for a delicious protein bump and turn this green salad into a full meal. Hard boiled eggs are also a family favorite at my house to give this wonderful salad some staying power!
- Nuts - I add whatever nut or seed situation I have on hand. It varies from walnuts, pumpkin seeds, sunflower seeds, and even candied pecans. I absolutely love the crunch they add to this salad, so I always add some variety. And, they're really good for you!
- Veggies - Add whatever veggies you like to this green salad. This is my very basic, everyday salad so I keep it pretty simple with our usual suspects. However, this list of what you could incorporate is endless. Other options could include:
- Olives
- Pickles
- Pickled Beets
- Green Onions
- Sliced Fresh Mushrooms
- Carrots
- Celery
- Radishes
- Sprouts or Microgreens
- Baby Pickled Corn
- Sweet Peppers
- Fruit - Apples, Berries, etc.
- Fresh Broccoli or Cauliflower
- Cheeses - Add your favorite cheeses. If I decide to add cheese, shaved parmesan is my first pick. It's so good here. However you could add any that you love. Anything from blue cheese crumbles to shredded pepper jack would be fantastic!
Frequently Asked Questions
Is this recipe gluten and/or dairy-free?
Both! This green salad is both gluten and dairy-free. Everyone can enjoy this green salad recipe without any worry!
Is bacon really a salad ingredient?
Duh.
Green Salad Recipe
Equipment
- salad bowl
- salad servers
Ingredients
Apple Cider Vinaigrette
- ¼ cup extra-virgin olive oil
- ¼ cup apple cider vinegar
- 2 tablespoon whole grain mustard
- 1-2 teaspoon hot honey regular honey or maple would work, too!
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon fresh ground pepper
- flaky sea salt, for topping
Green Salad
- 4-5 cups mixed greens
- 2 cups romaine, chopped
- 1 cup cucumber, sliced
- 1 cup cherry tomatoes
- ½ cup cooked bacon, crumbled
- ¼ cup red onion, thinly sliced
- ¼ cup pistachios
- 1 avocado, cut into bite-sized pieces
Instructions
Apple Cider Vinaigrette
- Add all of the vinaigrette ingredients to a jar with a lid, secure lid tightly, and shake, shake, shake to combine. Store in the fridge until ready to serve.
Green Salad
- Toss all of the salad ingredients (except the avocado) together in a large salad bowl.
- Halve and remove seed from the avocado. Scoop out the flesh, cut into bite-sized pieces, and add to the top of the salad.
- Top with a little extra fresh ground pepper and flaky sea salt. Drizzle with the vinaigrette and enjoy!
Nutrition
Storage Instructions
If you store the salad properly and remove as much moisture from the lettuce leaves, it will last up to 5 days. If you see lettuce leaves that are becoming dark and slimy or notice an off smell, it's time to toss it.
I store my green salads in a large zip top bag or salad bowl with a lid and a paper towel in the bottom to help absorb any excess moisture.
For the avocado, I only cut and serve these just before serving to prevent them from browning. I do not store them cut with the other parts of this salad.
Thank You!
I am so incredibly happy that you are here! I hope you try my Green Salad recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, or TikTok!
And, please leave a comment or star rating below. I absolutely love seeing each and every one of your kitchen masterpieces. It makes my heart so happy! And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Happy Cooking!
-Rufus
Other Recipes You'll Love
Crispy Chicken Salad - A super simple, flavorful salad with a creamy honey mustard recipe that's just so good!
Green Goddess Salad - She's light and full of flavor and one of the best! Topped with lemon shrimp for added protein, it's a go-to around here!
Italian Chopped Salad - You gotta try this one! Full of wonderful cold cuts and a creamy Italian dressing that's on constant rotation around here!
Barry Sykes says
This is such a good, easy salad. We started making it for our weekly meal prep. Always add a protein. Usually chicken. Love, love the vinaigrette!
Rufus says
I love this so much! Thank you for letting me know!