Simple Garden Salad Low-Carb Gluten-Free Recipe

Ingredients

• About 60 g (2 cups), loosely packedprewashed Italian blend mixed salad greens, or a lettuce blend of your choice
• ½ mediumRoma tomato, seeded and chopped
• ¼cucumber, peeled and diced
• 1–2 tablespoonsgreen onion, chopped
• 2–3 tablespoonsmozzarella cheese, shredded (optional)
• To tastezesty Italian salad dressing, or a dressing of your choice

Instructions

1. 1

   Add the greens

   Place the salad greens in a bowl or arrange them on a salad plate.

2. 2

   Add the vegetables

   Scatter the prepared tomato, cucumber and green onion over the greens.

3. 3

   Add the cheese

   Top with shredded mozzarella if you would like to use it.

4. 4

   Dress to serve

   Drizzle the dressing over the salad when you are ready to sit down and eat.

What is a garden salad?

A garden salad is a simple mix of leafy greens and fresh vegetables, usually served as a side or starter. Its name describes the style rather than one fixed recipe, so the combination can change with what is available.

This version keeps the mix light and straightforward: tomato, cucumber and green onion add freshness, while optional mozzarella brings a mild, creamy note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 29 calories, 2g protein, 3g carbs, 1g fat.

The greens and vegetables provide most of the carbohydrates, while mozzarella contributes some protein and fat if you include it; the dressing can also add fat depending on the amount and type. Pair a portion with a protein-rich main and a more filling carbohydrate side if you want a more balanced, substantial plate.

Choosing the ingredients

Greens: A prewashed Italian blend makes assembly quick, but any lettuce blend you enjoy will work. Keep the leaves loosely packed so the other ingredients can be scattered through them.

Vegetables: Seed the tomato as directed and dice the peeled cucumber into small pieces. Chopped green onion gives the salad a sharper savoury flavour, so start with the lower amount if you prefer it mild.

Cheese: The mozzarella is optional. Leave it out for a simpler salad, or use the suggested amount for a little extra richness.

Prep for a fresh texture

Dry greens: If you rinse the leaves despite using prewashed greens, dry them well before assembling. Excess water can dilute the dressing and make the leaves less crisp.

Even pieces: Cut the tomato and cucumber into bite-sized pieces so they are easy to eat with the greens. The recipe calls for seeded tomato, which also helps keep the salad from becoming too wet.

Add dressing at the table

Timing: Keep the salad undressed until you are ready to eat, as the dressing can soften the leaves while it sits. Drizzle it over the salad just before serving.

Amount: The recipe leaves the quantity to your preference. Add a little at first, toss or taste, and add more only if needed.

Serving the salad

This salad works as a side alongside a main course or as a fresh starter before a larger meal. Its simple flavours are easy to pair with a range of dishes.

For a more substantial plate, serve it with a protein-rich main or add a filling accompaniment separately. Keep the salad dressing on the side if people prefer different amounts.

Recipe notes & tips

• Use a wide bowl so the vegetables are easier to distribute through the greens.
• Chop the vegetables shortly before serving for the freshest texture.
• Dry any rinsed greens thoroughly before assembling.
• Start with a small drizzle of dressing and add more to taste.
• Keep the mozzarella separate until serving if you are preparing the salad ahead.

Variations

• Change the greens: Use your preferred lettuce blend in place of the Italian mix.
• Choose another dressing: Swap the zesty Italian dressing for a dressing you already enjoy.
• Make it dairy-free: Omit the optional mozzarella.
• Add extra cucumber: Use more diced cucumber for an especially crisp bite.
• Adjust the onion: Use the smaller amount of green onion for a gentler flavour.

Common mistakes to avoid

• Dressing too early: The leaves can soften as they sit; add dressing just before eating.
• Wet greens: Water can dilute the dressing; dry rinsed leaves well.
• Large vegetable pieces: They can be awkward to eat with the leaves; chop them into bite-sized pieces.
• Too much dressing at once: It can overwhelm the salad; drizzle on a little, then adjust.
• Adding cheese by default: Mozzarella is optional; leave it out if you want the salad without it.

How to store

Store the undressed salad in a covered container in the fridge and eat it within 1–2 days for the best texture. Keep the dressing separate and add it just before serving; this fresh salad is best served cold rather than reheated.

Frequently asked questions