Green Salad

Green salad became my saving grace on a day when I needed something clean and calming after a weekend of indulgent meals and I opened the fridge to find fresh spinach and cucumbers and a perfectly ripe avocado just waiting to be used. I tossed everything together with a bit of lemon and olive oil and it turned out to be exactly what I was craving—simple and energizing and full of freshness.

This salad has since become my everyday go-to because it’s versatile and nutrient-packed and it takes just a few minutes to put together. Whether I’m having it as a side or turning it into a full lunch with a few add-ins and it always feels light and satisfying and a perfect way to bring more green into the day.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Spinach – Tender and rich in nutrients and forms a soft leafy base.
• Romaine lettuce – Adds crunchy texture to balance the spinach.
• Cucumber – Refreshing and crisp and keeps the salad hydrating and light.
• Avocado – Creamy and satisfying and it adds healthy fats to keep you full.
• Fresh parsley – Adds bright herbal notes and extra green flavor.
• Olive oil – A smooth and rich base for the dressing.
• Lemon juice – Fresh and zesty and balances the creamy and crisp textures.
• Salt and black pepper – For seasoning that brings out every ingredient’s flavor.
• Tools You’ll Need
• Cutting board – For chopping vegetables cleanly and safely.
• Sharp knife – Helps slice cucumber and avocado without bruising them.
• Large salad bowl – Perfect for tossing everything together without overflow.
• Small whisk or fork – Useful for quickly blending your simple dressing.
• Measuring spoons – To get the right balance of oil and lemon every time.

Instructions

Step 1: Prepare the greens

I begin by washing and drying the spinach and romaine and then I tear the romaine into bite-sized pieces and leave the spinach leaves whole or halved if they’re large.

Step 2: Slice the cucumber and avocado

I slice the cucumber into thin rounds and carefully slice the avocado into wedges and I try not to overhandle the avocado to keep its shape and texture.

Step 3: Mix the greens

In a large salad bowl I combine the romaine and spinach and cucumber slices and gently toss them together to distribute everything evenly.

Step 4: Make the dressing

In a small bowl I whisk together olive oil and lemon juice with a pinch of salt and pepper and it’s light but perfectly flavorful.

Step 5: Toss and finish

I drizzle the dressing over the salad and gently toss again and then I top with avocado slices and chopped fresh parsley before serving immediately.

Tips

For a bit more protein I sometimes add sliced boiled egg or grilled tofu or even chickpeas. If you want extra crunch I love throwing in pumpkin seeds or slivered almonds. And if you want a creamier dressing I mix a bit of yogurt or tahini into the lemon and oil.

Ways to Serve

Pair it with grilled chicken or fish for a complete meal.

Serve as a side with sandwiches or soup.

Top with grilled halloumi or feta for a flavorful twist.

Add to wraps or pita pockets for a fresh layer of greens.

Frequently Asked Questions

Can I make green salad ahead of time?

Yes and I recommend prepping the ingredients and storing the dressing separately and adding the avocado and tossing just before serving.

How do I keep avocado from browning in the salad?

Tossing it with a little lemon juice helps slow browning and only cut it when you’re ready to serve for best results.

What other greens can I use besides spinach and romaine?

You can use kale and arugula or mixed baby greens depending on what you like or have on hand.

See You in the Kitchen

I hope you give this green salad a try! It’s one of my favorites, and I’d love to hear how yours turns out. Feel free to leave a comment below or share your results with me! And if you loved this recipe, don’t forget to pin it to your favorite fresh salad board for easy inspiration.

Happy Cooking!

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