Simple Green Salad

Ingredients

• 60 ml (4 Tbsp.)olive oil
• 30 ml (2 Tbsp.)balsamic vinegar
• 10 ml (2 tsp.)Dijon mustard
• 1/8 tsp.salt and pepper
• 1 smallcucumber
• 227 g (8 oz.)grape tomatoes
• 3green onions
• 1 smallavocado
• 113 g (4 oz.)goat cheese
• 1 head (or 198 g (7 oz.) bag)Bibb lettuce

Instructions

1. 1

   Shake the dressing

   Put the olive oil, balsamic vinegar, Dijon mustard, salt and pepper in a small jar. Seal and shake until the dressing emulsifies.

2. 2

   Slice the cucumber

   Cut the cucumber lengthways, then slice it into half-moons.

3. 3

   Halve the tomatoes

   Slice each grape tomato in half.

4. 4

   Slice the onions

   Thinly slice the green onions.

5. 5

   Cut the avocado

   Cut the avocado into small chunks.

6. 6

   Prepare the lettuce

   Wash the lettuce and gently tear it into pieces.

7. 7

   Assemble the salad

   Arrange the lettuce on individual plates or a large platter. Top with the cucumber, tomatoes, green onion, avocado and crumbled goat cheese, then add a sprinkle of fresh pepper and pour over the dressing.

What is a simple green salad?

A green salad is a flexible mix of leafy greens and fresh toppings, often served as a side or a light meal. This American-style version brings together Bibb lettuce, cucumber, tomatoes, avocado and goat cheese.

The recipe keeps preparation simple and lets the ingredients provide a mix of crisp, juicy and creamy textures. A tangy balsamic dressing ties everything together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 318 calories, 8g protein, 12g carbs, 28g fat.

The olive oil, avocado and goat cheese contribute most of the fat, while the tomatoes, cucumber and lettuce supply the carbohydrates. Goat cheese provides some protein, with the other vegetables contributing smaller amounts. To balance the plate, serve a portion alongside a protein-rich main and keep the salad dressing to taste.

Choosing the ingredients

Lettuce: Bibb has tender leaves that work well with the soft avocado and cheese. A bag of prepared lettuce is a convenient alternative, as the recipe allows.

Produce: Choose a cucumber and avocado that are firm but ready to eat, and tomatoes that feel plump. Fresh green onions add a mild savoury note.

Making an emulsified dressing

Jar method: Shaking the oil, balsamic vinegar and Dijon mustard together helps them combine into a more cohesive dressing. Use a jar with a secure lid to avoid spills.

Seasoning: The recipe includes salt and pepper in the jar, with another sprinkle of fresh pepper over the assembled salad. Taste the dressing before serving if you want to check its balance.

Getting the textures right

Cutting: Slice the cucumber into even half-moons and the tomatoes in half so the toppings are easy to distribute. Thinly sliced green onion and small avocado chunks help each forkful include several ingredients.

Handling: Tear the washed lettuce gently rather than crushing it. Crumble the goat cheese over the top so its creamy, tangy flavour is spread throughout.

Timing and assembly

Prep order: Mix the dressing, then prepare the vegetables and lettuce; the recipe takes about 10 minutes in total. Keep the avocado until near the end to limit how long it sits exposed.

Serving: Assemble the salad on plates for individual portions or on a large platter for sharing. Add the dressing just before serving so the lettuce stays crisp.

What to serve with it

As a side: Serve the salad alongside a weeknight main such as grilled chicken, fish or a savoury tart. Its fresh, tangy flavours complement richer dishes.

As a light meal: Add a slice of bread or another substantial accompaniment if you want a more filling plate. Keep the dressing on the side when serving a group.

Recipe notes & tips

• Shake the dressing again just before pouring if the oil and vinegar have separated.
• Dry the lettuce well after washing so the dressing clings instead of becoming diluted.
• Crumble the goat cheese over the assembled salad for an even spread.
• Add the dressing shortly before serving to help the lettuce remain crisp.
• Keep the pieces of avocado small so they are easy to combine with the other toppings.

Variations

• Swap the greens: Use another tender lettuce in place of Bibb.
• Add crunch: Scatter over toasted nuts or seeds just before serving.
• Change the cheese: Use crumbled feta instead of goat cheese for a saltier finish.
• Make it more filling: Add cooked chicken or chickpeas to the salad.
• Adjust the tang: Use a little less balsamic vinegar for a milder dressing.

Common mistakes to avoid

• Wet lettuce: Dry the leaves after washing so the dressing does not become watery.
• Dressing too early: Dress the salad just before serving to preserve the lettuce's crisp texture.
• Uneven pieces: Cut the toppings into manageable sizes so they distribute easily across the leaves.
• Unmixed dressing: Shake the jar until the oil and vinegar combine, then shake again if they separate.
• Overripe avocado: Choose an avocado that holds its shape when cut into chunks.

How to store

Store undressed leftover salad and dressing separately in covered containers in the fridge, and aim to use the salad within a day for the best texture. If the salad has already been dressed, refrigerate it promptly and eat it as soon as practical, as the leaves will soften.

Frequently asked questions