Green Salad Recipe (Lettuce Salad)

overhead shot of green salad (lettuce salad) on a white plate.

No ratings yet

Green salad is a fresh, light salad made with leafy greens as the main base. It is simple, healthy, and often combined with vegetables, herbs, or seeds. This recipe uses crisp iceberg lettuce, cucumber, onion, and tomato tossed in a zesty lemon vinaigrette. A sprinkle of pepitas or pumpkin seeds adds crunch and makes it both versatile and satisfying.

Course: Salad

Cuisine: World

Diet: Gluten Free, Vegan

Difficulty Level: Easy

Servings:

Calories: 213kcal

Author: Dassana Amit

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

US Customary - Metric

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.
If making ahead, keep the dressing and vegetables separate, then toss just before serving to keep the salad crisp.

Nutrition