This fresh green salad recipe combines crisp lettuce, baby greens, cucumber, celery, radish, and spring onions, topped with a homemade vinaigrette made from olive oil, lemon juice, honey, and garlic. Perfect as a light side dish for lunch or dinner. Quick to prepare and full of texture, this healthy salad is ideal for pairing with grilled meats, pasta, or vegetarian mains.

This crisp, fresh green salad features a mix of leafy greens, crunchy vegetables, and a zesty homemade vinaigrette. Perfect as a side dish for everyday meals or as a light starter, this salad is quick to prepare and full of texture and flavor.

Table of Contents

Ingredients

For the Salad

2 heads romaine or cos lettuce, sliced
100 g (about 3 cups) baby salad leaves (spinach, pea shoots, lamb’s lettuce, or baby chard)
½ cucumber, thinly sliced
5 spring onions (scallions), sliced
3 celery stalks, thinly sliced
5 radishes, finely sliced

For the Vinaigrette

3 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp white wine vinegar
½ clove garlic, minced
1 tbsp honey
Pinch of salt and pepper

Instructions

1. Prepare the Dressing

In a small jug or jar, combine olive oil, lemon juice, white wine vinegar, garlic, honey, salt, and pepper. Whisk for a few seconds until fully emulsified. Set aside.

2. Assemble the Salad

Place the romaine, baby greens, cucumber, spring onions, celery, and radishes into a large serving bowl. Toss gently to combine.

3. Serve

Serve the salad with the vinaigrette dressing on the side or drizzle over just before serving. Toss again if desired and serve immediately.

Tips

Use a salad spinner to dry lettuce thoroughly—wet leaves can dilute the dressing.
Slice vegetables just before serving to maintain freshness and crunch.
Whisk the dressing right before pouring to ensure even texture.

Variations and Substitutions

Greens: Swap romaine with iceberg or butter lettuce.
Add-ins: Try avocado, cherry tomatoes, nuts, or crumbled feta for extra flavor.
Dressing: Replace honey with maple syrup or agave for a vegan version. Add Dijon mustard for extra zing.

FAQs

Can I make the salad ahead of time?
You can prep the vegetables and dressing in advance but store separately. Assemble just before serving to keep everything crisp.

Is the dressing suitable for other salads?
Yes. This vinaigrette works well with pasta salads, grain bowls, and grilled vegetables.

Can I store leftovers?
If undressed, the salad can be stored for up to 1 day in the fridge. Once dressed, it’s best eaten immediately.

Serving Suggestions

Pair with grilled chicken, salmon, or tofu for a balanced meal.
Serve alongside pasta, quiche, or soup for a complete lunch or dinner.
Great as a side for barbecues, picnics, and potlucks.

Why You’ll Love This Recipe

Fast, simple, and requires no cooking.
Fresh, vibrant ingredients with a homemade dressing.
Versatile base for countless salad combinations.
A healthy and refreshing addition to any meal.