Name: Simple Green Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 2 small heads romaine lettuce; 2 cups packed baby spinach; 2 Persian cucumbers, sliced; 4 green onions, sliced; 4 large radishes, sliced; 1 avocado, diced; ¼ cup toasted pumpkin seeds (or sunflower seeds); 3 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 teaspoon Dijon mustard; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon garlic powder

If you’re looking to brighten up your meals with a burst of freshness and crunch, this Simple Green Salad Recipe is a must-try. It’s an effortlessly vibrant combination of crisp romaine, tender baby spinach, and refreshing veggies like Persian cucumbers and radishes, all brought together with a tangy, savory dressing. The creamy avocado and nutty toasted pumpkin seeds add texture and depth, making this salad so much more than just a side dish. Whether you need a quick lunch or a colorful dinner companion, this Simple Green Salad Recipe is here to steal the show.

Ingredients You’ll Need

The image shows fresh ingredients laid out neatly on a white marbled surface, including a cluster of green onions on the left, two small green cucumbers, four radishes with bright red skin, and a whole dark green avocado. At the center, there are two halves of a romaine lettuce with vibrant light green leaves and firm white ribs. A glass bowl filled with fresh spinach leaves is placed to the right, along with smaller bowls containing light brown creamy mustard, green pumpkin seeds, and a light reddish-brown liquid. There is also a small bowl holding salt, black pepper, and beige powder, next to a glass bottle of light yellow oil. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet essential—they each bring a special touch to the salad’s final flavor and texture. Crisp greens meet creamy avocado and crunchy seeds, while the dressing infuses everything with a lively tang that keeps the salad refreshing bite after bite.

2 small heads romaine lettuce: Provides a crunchy base that holds the salad together without getting soggy.
2 cups packed baby spinach: Adds a tender, mild flavor and loads of vibrant green color.
2 Persian cucumbers (sliced): Delivers a cool crispness that refreshes every forkful.
4 green onions (sliced): Contributes a sharp, zesty hint that amps up the flavor complexity.
4 large radishes (sliced): Brings a peppery crunch and a pop of bright red to the mix.
1 avocado (diced): Offers creamy richness that balances the salad’s fresh elements.
¼ cup toasted pumpkin seeds (or sunflower seeds): Adds a satisfying crunch along with nutty depth.
3 tablespoons olive oil: Acts as a smooth, fruity base for the dressing.
2 tablespoons red wine vinegar: Gives the dressing a lively acidity that wakes up the greens.
1 teaspoon Dijon mustard: Adds a subtle tang and helps emulsify the dressing.
½ teaspoon salt: Enhances all the flavors beautifully.
¼ teaspoon black pepper: Provides a gentle kick to the dressing.
¼ teaspoon garlic powder: Lends a warm, savory note without overpowering the salad.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Simple Green Salad Recipe

Step 1: Prepare the Salad Base

Start by washing and drying the romaine lettuce and baby spinach thoroughly to keep everything crisp and fresh. Tear the romaine into bite-sized pieces and combine it with the packed spinach in a large salad bowl or divide evenly into four smaller bowls for individual servings.

Step 2: Add Fresh Vegetables

Slice the Persian cucumbers, green onions, and radishes thinly to create a delightful mix of textures and colors. Scatter them over the greens so every bite will be flavorful and visually appealing. The variety here makes the salad exciting from the first forkful to the last.

Step 3: Incorporate Creamy Avocado and Crunchy Seeds

Dice the ripe avocado and add it on top, ensuring it’s evenly distributed for creamy bursts throughout the salad. Sprinkle the toasted pumpkin seeds or sunflower seeds last to add an irresistible crunch and a subtle nutty undertone.

Step 4: Whisk and Toss the Dressing

In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, black pepper, and garlic powder until well blended. Pour the dressing over the salad just before serving and toss gently to coat every ingredient evenly. Serve immediately to enjoy the crisp freshness at its best.

How to Serve Simple Green Salad Recipe

A clear glass bowl filled with fresh green lettuce leaves as the base layer, topped with evenly spread slices of green cucumber and thin, round slices of radish with white centers and red edges. Scattered small cubes of pale green avocado sit on top, along with a few light brown pumpkin seeds sprinkled across for texture. The bowl is placed on a white marbled surface, showing a colorful and fresh salad mix without any dressing. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add some freshly grated Parmesan, a squeeze of lemon juice, or sprinkle with extra herbs like parsley or chives for an elevated touch. Garnishes can enhance both the flavor and presentation, making your Simple Green Salad Recipe feel effortlessly special.

Side Dishes

This salad pairs beautifully with grilled chicken or fish for a light yet satisfying meal, or alongside your favorite pasta or quinoa dish to add a fresh, vibrant element to the table. Its clean flavors make it a versatile partner for countless main courses.

Creative Ways to Present

Try serving the salad in pretty mason jars layered with ingredients for a trendy lunch option, or pile it high in a large rustic wooden bowl for a family-style dinner. Adding edible flowers or colorful heirloom vegetables can make this Simple Green Salad Recipe a feast for the eyes as well as the palate.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, keep the salad dressing separate and store the salad greens and toppings in an airtight container in the fridge. This prevents wilting and keeps everything crisp. Toss the salad with dressing right before serving again.

Freezing

This salad isn’t suitable for freezing because both the fresh vegetables and dressing lose their texture and flavor upon thawing. It’s best enjoyed fresh-made or refrigerated short-term for maximum crispness.

Reheating

Since this salad is all fresh vegetables, reheating is not recommended. Instead, enjoy any leftovers cold, refreshing, and just as vibrant as when first made.

FAQs

Can I use other greens instead of romaine and spinach?

Absolutely! Feel free to mix in arugula, kale, or butter lettuce to give your Simple Green Salad Recipe a different flavor and texture profile. Just adjust the quantity to maintain balance.

How do I toast pumpkin seeds easily at home?

Simply heat a dry pan over medium heat and add the pumpkin seeds. Stir frequently for about 3-5 minutes until they’re golden and fragrant. Watch closely to prevent burning.

Is this salad recipe suitable for meal prep?

Yes, but keep the dressing separate until ready to eat. Prepare the ingredients ahead and store them refrigerated to toss together quickly at mealtime.

Can I substitute the red wine vinegar with another type?

You can swap it with apple cider vinegar or lemon juice for a slightly different acidity, but red wine vinegar offers the best balance for this dressing’s flavor.

What if I don’t have Dijon mustard?

Yellow mustard or a teaspoon of honey can be used in a pinch, but Dijon mustard adds a unique tang and helps emulsify the dressing beautifully.

Final Thoughts

This Simple Green Salad Recipe has become one of my go-to dishes whenever I crave something refreshing, vibrant, and effortlessly healthy. It’s incredibly easy to throw together, yet feels special enough to serve to guests or enjoy as a light meal. I can’t wait for you to try it and make it your own—it’s the kind of recipe that turns simple ingredients into a sensational experience every time.