Green Salad Recipe (Lettuce Salad)
Craving something light, fresh, and quick to put together? This Green Salad recipe is just that. With crisp lettuce, juicy tomatoes, crunchy cucumbers, and a zesty lemon vinaigrette, it comes together in minutes. It’s refreshing, healthy, and a simple dish you’ll come back to often. You can serve it as a side with any meal or enjoy it on its own.
Why This Green Salad Recipe Works
Green Salad is one of the simplest and most universal salads in the world. It’s usually made with fresh greens like lettuce, spinach, arugula, or even a mix of salad leaves.
Since this recipe uses lettuce as the main base, it is also often referred to as a Lettuce Salad. The add-ins can be anything from tomatoes and cucumbers to nuts, seeds, and herbs.
It’s a salad you’ll see everywhere; from homes to cafés to fine dining menus, because it’s easy, nutritious, and endlessly adaptable.
In my recipe, I’ve used iceberg lettuce, but you can use romaine, butterhead, or even a mix of different lettuces. Along with lettuce, sliced cucumbers, onions, and tomatoes add freshness, while pepitas or any nuts and seeds of your choice give a bit of crunch.
A simple homemade lemon vinaigrette ties everything together. This dressing is light and citrusy with olive oil, lemon juice, garlic, and a touch of sugar.
The beauty of a Green Salad is how flexible it is. You can add bell peppers, carrots, avocados, or even boiled chickpeas to make it more filling.
You can also play around with different vinegars or mustards in the dressing. For a slightly sweet note, maple syrup or agave works well in place of sugar.
This kind of salad has no fixed rules, and that’s why it’s so popular. It adapts to what you have in your kitchen. If you’re short on time, it’s quick to assemble.
If you want to make it fancier, you can layer in roasted vegetables, crumbled cheese, or even fruits like apples or pears.
At its core, a Green Salad is about freshness and balance — crisp greens, juicy vegetables, a bit of crunch, and a light dressing that doesn’t overpower. That’s what makes it a timeless classic on any table.
If you enjoy this Green Salad, you might also like these Salad Recipes:
How to Make Green Salad (Step-by-Step)
Making this simple Green Salad at home is quick and easy. All you need is some fresh vegetables, a light dressing, and a few minutes of prep time. Start by getting your ingredients ready, and then follow the steps below.
Slice Vegetables
1. Slice cucumbers and halve the rounds. I peel the cucumbers, but feel free to leave their skins on if you like. Slice onions and tomatoes thinly. Keep everything ready in separate bowls.
You will need about ½ cup sliced onions, ½ cup sliced tomatoes, and 1 cup sliced cucumbers. These amounts are roughly from 1 small to medium-sized onion, tomato, and cucumber.
Prepare Lettuce
2. Rinse the iceberg lettuce leaves very well under running water to remove dirt.
Pat them dry between kitchen paper towels or use a salad spinner to remove excess moisture. This helps the dressing cling better.
Tear or chop the lettuce into bite-sized pieces. You will need about 3 to 3.5 cups of chopped iceberg lettuce.
Make Lemon Vinaigrette
3. In a mixing bowl, add the following ingredients
- 1 tablespoon lemon juice
- ½ teaspoon minced garlic
- ¼ teaspoon black pepper or white pepper
- 1 teaspoon raw sugar (can use brown sugar or white sugar, as needed)
- ½ teaspoon pink salt (or add regular salt according to taste)
4. Stir until the sugar dissolves.
5. Slowly drizzle in 3 tablespoons of extra virgin olive oil while whisking continuously.
6. Whisk for 3 to 4 minutes until the dressing emulsifies and looks slightly thick. Alternatively, add everything to a small jar, close the lid tightly, and shake well.
Assemble & Make Green Salad
7. In a large mixing bowl, place the lettuce.
8. Add the sliced cucumbers, tomatoes, and onions.
9. Pour the prepared lemon vinaigrette on top. Toss gently so that the vegetables are coated with the dressing without turning soggy.
10. Add chopped fresh herbs like 1 tablespoon chopped cilantro (coriander leaves) or parsley and mix again.
Finish & Serve Lettuce Salad
11. Sprinkle 1 tablespoon toasted pepitas (roasted pumpkin seeds) or your preferred nuts and seeds for crunch. Serve immediately for the best taste.
If needed, you can opt to refrigerate for a couple of hours.
Serving & Storage Ideas
This salad tastes best when served fresh. If you plan to refrigerate, keep the dressing separate and toss the salad right before eating to prevent sogginess.
To turn this salad into a light main dish, add protein like boiled chickpeas, beans, paneer, tofu, or even quinoa.
If making ahead for a party or gathering, refrigerate the veggies and dressing separately, then assemble the salad just before serving so it stays crisp.
Tips & Variations
- Choose your lettuce wisely: You can use any type of lettuce — iceberg, romaine, butterhead, or even a mix of salad greens. Each variety has a different texture and flavor, so pick according to your taste.
- Add more vegetables: Bell peppers, carrots, radish, avocados, or sprouts make the salad colorful and nutrient-rich. Seasonal vegetables are always a great way to keep the salad fresh and interesting.
- Experiment with vinegars: The lemon vinaigrette can easily be swapped with apple cider vinegar, red wine vinegar, white wine vinegar, or balsamic. Each vinegar gives a different flavor profile, from tangy to slightly sweet.
- Make it creamy if you like: For a richer dressing, whisk in a small spoon of Dijon mustard or plain yogurt. This adds body and a different layer of taste to the vinaigrette.
- Natural sweeteners: Instead of sugar, you can use maple syrup, agave syrup, or honey (if not vegan). These sweeteners add flavor and balance the tanginess of lemon.
- Dry lettuce thoroughly: After rinsing, make sure the lettuce is completely dry. Excess water prevents the dressing from clinging to the leaves and also makes the salad soggy. Use a salad spinner or gently pat dry with a clean kitchen towel.
- Toast your seeds or nuts: Lightly toasting pumpkin seeds, sunflower seeds, or nuts before adding brings out their aroma and gives a deeper crunch.
- Play with herbs: Coriander, parsley, mint, or even fresh basil can change the flavor. Use whichever fresh herbs you prefer or have on hand.
Frequently Asked Questions
What is the difference between Green Salad and Lettuce Salad?
A Lettuce Salad specifically highlights lettuce as the main base. A green salad is broader — it can include lettuce along with other greens like spinach, arugula, or mixed salad leaves.
Can I make this salad ahead of time?
Yes, you can chop the vegetables and prepare the dressing in advance. Store them separately in the fridge and mix just before serving.
Can I use store-bought dressing?
You can, but homemade lemon vinaigrette is fresher and healthier. Plus, you can adjust it to your taste.
How do I keep lettuce crisp?
Rinse, dry completely, and wrap in a paper towel before refrigerating in an airtight container. Using a salad spinner also helps.
Is this salad vegan and gluten-free?
Yes, the recipe is naturally vegan and gluten-free. Just make sure your vinegar or mustard (if using) is gluten-free.
Step by Step Photo Guide Above
Green Salad Recipe (Lettuce Salad)
Ingredients
Main Ingredients
- 3 to 3.5 cups iceberg lettuce – chopped, or use preferred lettuce
- ½ cup tomatoes – sliced
- ½ cup onions – sliced
- 1 cup cucumber – sliced
- 1 tablespoon pepitas – toasted (roasted pumpkin seeds), optional or preferred nuts or seeds
- 1 tablespoon cilantro – chopped coriander leaves, swap with parsley or preferred fresh herb
Lemon Vinaigrette Dressing
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon garlic – minced
- ¼ teaspoon black pepper or white pepper
- ½ teaspoon pink salt or regular salt, add according to taste
- 1 teaspoon raw sugar or white sugar or brown sugar, add as required
Instructions
Prepare The Vegetables
- Rinse the cucumber, tomato, and onion well under running water.
- Peel & slice the cucumber into thin rounds and cut each round into halves.
- Slice the tomatoes and onions thinly. Keep aside.
Prepare The Lettuce
- Separate the lettuce leaves.
- Rinse them thoroughly to remove any dirt.
- Shake off excess water and pat dry with a clean kitchen napkin or paper towels. You can also use a salad spinner to remove moisture quickly.
- Chop or tear the lettuce into bite-sized pieces.
Make The Lemon Vinaigrette
- In a small mixing bowl, add lemon juice, minced garlic, pepper, sugar, and pink salt.
- Stir and mix until everything is combined and the sugar dissolves.
- Slowly pour in the extra virgin olive oil while whisking continuously. Whisk for 3 to 4 minutes until the dressing emulsifies and turns slightly thick.
- Alternative method: Add all the dressing ingredients to a small jar, close the lid tightly, and shake well until the vinaigrette looks blended and creamy.
Assemble & Make Green Salad
- Add the chopped lettuce, sliced cucumbers, onions, and tomatoes into a large mixing bowl.
- Pour the prepared vinaigrette over the lettuce and sliced veggies.
- Add the freshly chopped coriander or parsley (or any herbs you prefer).
- Using two large spoons or salad tongs, gently toss everything together until the lettuce and vegetables are evenly coated with the dressing. Take care not to crush the lettuce.
Add Crunch & Serve
- Sprinkle toasted pepitas or your choice of nuts and seeds over the salad.
- Serve Green Salad immediately for the best taste and texture.
Storing
- If you want to make it ahead, keep the vegetables and dressing separate. Toss them together just before serving.
- Once mixed, the Lettuce Salad can be refrigerated for a few hours, but it tastes best when freshly made.
Notes
- I used iceberg lettuce, but you can use romaine, butterhead, or any variety you like.
- Make sure the lettuce is completely dry before tossing, or the dressing will not coat well and will also result in a soggy salad.
- Use a salad spinner or pat dry the lettuce leaves with a clean kitchen towel.
- Add other vegetables like bell peppers, carrots, radish, or avocado for extra flavor and nutrition.
- You can experiment with different vinegars such as apple cider, red wine, white wine, or balsamic.
- A small amount of Dijon mustard or ground mustard can make the dressing creamier and sharper in taste.
- For natural sweetness, swap sugar with maple syrup, agave syrup, or honey (if not vegan).
- Ensure to use toasted pepitas, sunflower seeds, or nuts.
- Always taste and adjust the seasoning of salt, pepper, and sugar to suit your preference.
