A bright, crunchy green salad tossed with a simple vinaigrette.
A reliable side dish that comes together in about 10 minutes.
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This is an easy, everyday green salad that’s perfect alongside mains or as a light lunch on its own. Crisp lettuce, baby leaves and crunchy vegetables make a refreshing base, while a quick homemade vinaigrette brings everything to life.
The dressing is simple but punchy, and the salad is flexible — swap or add ingredients to suit what’s in season or in your fridge.
📋 What do we need?
For a classic green salad I use an assortment of greens and crunchy vegetables. This version includes romaine (or cos), baby salad leaves, cucumber, celery and spring onions (scallions).
Other green additions you could use:
- Green bell pepper
- Sugar snap peas or mange tout
- Fresh peas
- Small raw broccoli florets
- Green tomatoes (varieties like Green Envy or Green Zebra)
- Chopped avocado (toss with lemon juice to slow browning)
- Halved green grapes
I like a small pop of colour, so I add thinly sliced radishes. Other options for a touch of colour or texture:
- Olives
- Cherry tomatoes
- Shredded carrot
- Sweetcorn
- Fruit slices such as nectarine, grapes or apple (toss apple in lemon juice to prevent browning)
🔪 How to make this Simple Salad
Place the salad ingredients in a large bowl and toss lightly. Whisk the vinaigrette ingredients in a small jar or jug until combined. The key is to dress the salad right before serving so the leaves remain crisp.
👩🍳PRO TIP Make extra vinaigrette and keep it covered in the fridge for up to a week — it’s handy for other salads and you’ll only need to whisk or shake it before using.
🍽️ What to serve it with
This green salad pairs well with many dishes. Popular choices include:
- Pasta bakes and lasagne
- Pesto chicken or roasted chicken
- Homemade burgers or crispy chicken burgers
- Toasted sandwiches and paninis
- Soups — to make the meal more substantial
- Spicy curries — a fresh salad helps cool the palate
I love how the vinaigrette layers and separates in a jar — just stir or shake before using. Keeping the dressing separate until serving preserves the salad’s crunch and fresh texture.
🍲 More fantastic Salad Recipes
Pasta
Easy Pasta Salad With The Best Italian Dressing
Salads
Cajun Chicken Noodle Salad with Creamy Chilli Lime Dressing
Salads
Salmon Sushi Bowl
If you love salads, the book Seriously Good Salads contains 75 recipes packed with fresh flavour, interesting toppings and tasty dressings — a great resource if you want more inspiration.
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Simple Green Salad and Vinaigrette dressing
Ingredients
Simple Green Salad:
- 2 heads crunchy green lettuce (romaine or cos), sliced
- 100 g (3 cups) baby salad leaves (spinach, pea shoots, lamb’s lettuce or baby chard)
- ½ cucumber, sliced
- 5 spring onions (scallions), sliced
- 3 celery stalks, sliced
- 5 radishes, thinly sliced
Vinaigrette Dressing:
- 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
-
Combine all vinaigrette ingredients in a small jug or jar and whisk until blended.
-
Place all salad ingredients in a large serving bowl and toss gently to mix.
-
Serve the vinaigrette on the side and dress the salad just before serving to keep the leaves crisp.
Notes
Can I make it ahead?
Yes. If your salad ingredients are very fresh you can prepare the salad, cover and refrigerate for 2–3 days. Do not add the dressing until just before serving.
Make the vinaigrette ahead: The dressing keeps covered in the refrigerator for up to a week. Whisk or shake before serving, as it will separate on standing.
Nutritional information is approximate, per serving (serves 6) including dressing.
Nutrition
Nutrition values are estimates and should be used as a guide.
Other Dressings to try
Sauces and Dips
Simple Honey Mustard Dressing
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