Simple Green Salad with Lemon Vinaigrette Recipe
A fresh and simple green salad featuring crunchy lettuce, baby salad leaves, and crisp vegetables, served with a zesty homemade vinaigrette dressing combining olive oil, lemon juice, garlic, honey, and white wine vinegar for a light and flavorful dish perfect for a quick, healthy meal or side.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: International
- Diet: Low Fat
Ingredients
Salad Ingredients
- 2 heads of crunchy green lettuce (such as romaine or cos), sliced
- 100 g (3 cups) baby salad leaves (such as baby spinach, pea shoots, lambs lettuce or baby chard)
- ½ cucumber, sliced
- 5 spring onions (scallions), sliced
- 3 celery stalks, sliced
- 5 radishes, thinly sliced
Vinaigrette Dressing Ingredients
- 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
- Make the Vinaigrette: Place all vinaigrette ingredients—extra-virgin olive oil, fresh lemon juice, white wine vinegar, minced garlic, honey, salt, and pepper—into a small jug or jar. Whisk or shake vigorously for a few seconds until the mixture is thoroughly combined and emulsified.
- Prepare the Salad: In a large serving bowl, combine the sliced crunchy green lettuce, baby salad leaves, sliced cucumber, spring onions, celery stalks, and thinly sliced radishes. Toss them gently to mix the ingredients evenly.
- Serve: Pour the vinaigrette over the salad or serve it on the side so each person can add dressing to their preference. Serve immediately to enjoy the fresh, crisp flavors.
Notes
- This salad is best served fresh to maintain the crispness of the vegetables.
- You can substitute the honey with maple syrup for a vegan option.
- Adjust the amount of garlic and lemon juice in the vinaigrette to suit your taste preferences.
- For added protein, consider topping the salad with grilled chicken, tofu, or chickpeas.
- Make the vinaigrette in advance and refrigerate, but shake well before serving.