Simple Green Salad

Name: Simple Green Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 200 g mixed greens (washed and dried); 150 g cherry tomato (halved); 1 pcs cucumber (medium, sliced into half-moons); 0.5 pcs red onion (small, thinly sliced); 2 tbsp olive oil (extra virgin); 1 tbsp lemon juice (freshly squeezed); 1 pinch salt; 1 pinch black pepper (freshly ground)

RATING

4.6/5(145)

TASTE SCORE

7/10

Crisp, refreshing mixed greens tossed with juicy cherry tomatoes, crunchy cucumber, and delicate red onion. A quick, versatile side salad that comes together in minutes with a simple lemon vinaigrette. Perfect alongside grilled meats, pasta, or just about any meal.

PREP

10m

COOK

SERVES

1 CUP

98 cal

SERVINGS

INGREDIENTS

For 4 servings

200 gmixed greens · washed and dried150 gcherry tomato · halved1 pcscucumber · medium, sliced into half-moons½ pcsred onion · small, thinly sliced2 tbspolive oil · extra virgin1 tbsplemon juice · freshly squeezed1 pinchsalt1 pinchblack pepper · freshly ground

NUTRITION · PER SERVING

CALORIES · 1 CUP

Protein2g · 8%

Carbs8g · 33%

Fat7g · 64%

Fiber2g

Sugar3g

Saturated fat1g

Cholesterol0mg

Sodium63mg

Potassium448mg

Phosphorus49mg

How we calculate →

METHOD · 5 STEPS

prep
Wash and dry the greens.
Rinse the mixed greens under cold water, then spin dry in a salad spinner or pat gently with a clean kitchen towel. The greens must be completely dry so the dressing clings rather than sliding off.
TIPDamp greens make a watery salad. Take the extra minute to dry them thoroughly.
prep · ~5 min
Prepare the vegetables.
1.Halve the cherry tomatoes.
2.Slice the cucumber in half lengthwise, then cut into half-moons.
3.Thinly slice the red onion and separate the rings.
mix · ~2 min
Make the lemon vinaigrette.
1.In a small bowl, combine 2 tablespoons olive oil and 1 tablespoon fresh lemon juice.
2.Add a pinch of salt and a pinch of black pepper.
3.Whisk briskly with a fork or small whisk until the dressing looks slightly creamy and emulsified.
TIPIf the dressing separates, just whisk again right before pouring.
assemble · ~1 min
Toss the salad.
Place the dried greens in a large mixing bowl. Scatter the tomatoes, cucumber slices, and red onion rings on top. Drizzle the vinaigrette over everything and toss gently with your hands or two large spoons until the leaves are evenly coated.
TIPUse your hands — you'll feel when every leaf is lightly coated without crushing the greens.
serve
Transfer to a serving bowl or plates and serve immediately.
TIPDressed salad wilts quickly. Only dress what you plan to eat right away. Store leftover greens and dressing separately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Spin the greens bone-dry in a salad spinner so the vinaigrette clings to every leaf instead of pooling at the bottom.
2
Slice the red onion as thinly as possible — a mandoline helps — and soak slices in ice water for 5 minutes to tame their bite.
3
Halve cherry tomatoes just before tossing so they don't release excess juice and water down the dressing.
4
Whisk the vinaigrette in a small bowl until it looks slightly creamy and emulsified; pour it around the bowl's sides, not directly on the greens, for even coating.
5
Toss the salad with your hands — you can feel when every leaf is lightly coated without bruising the greens.
6
Only dress the portion you plan to eat immediately; store leftover greens and dressing separately to keep the next day's salad crisp.

RECIPE VARIATIONS

Adapt it for your goals.

herb flecked

Herb-flecked

Add 2 tablespoons of chopped fresh herbs (parsley, basil, chives, or dill) to the vinaigrette or scatter them over the salad for a fresh, aromatic lift.

crunchy seed

Crunchy-seed

Toast 2 tablespoons of sunflower seeds or pumpkin seeds in a dry pan for 2 minutes and toss them in for added crunch and nuttiness.

low oil

Low-oil

Swap 1 tablespoon of olive oil for an extra tablespoon of lemon juice to cut the oil in half while keeping the bright acidity — ideal for lighter eating.

jain