Our Favorite Everyday Salad Recipe

I make this Everyday Salad with a Simple Vinaigrette that somehow turns plain greens into the fastest, most reliable weekday win.

I can’t shut up about this salad. It’s the kind I grab when I want real food fast, a mix of salad mixed greens and ripe avocado that somehow makes everything feel less blah.

The vinaigrette is simple, tangy, a little sweet, and it actually makes the greens sing. I love that it’s not fussy.

Clean flavors, crunchy bits, bright pops of acid when lemon hits. And it doubles as my go-to Side Salad Recipes pick when I’m bringing something to share.

Seriously, it hits that easy, fresh spot every single time. No guilt, no drama.

Dinner solved every week.

Ingredients

• Mixed salad greens: light, leafy base, gives crunch and a peppery bite.
• Cherry tomatoes: juicy pops of sweetness, brightens every forkful.
• Cucumber: cool, crisp crunch that’s refreshing and very hydrating.
• Carrot: sweet, toothsome shreds that add color and satisfying snap.
• Red onion: sharp zing that cuts through the richness.
• Avocado: creamy, buttery texture that makes the salad feel indulgent.
• Feta or goat cheese: tangy creaminess, adds salty, savory depth.
• Toasted walnuts or almonds: nutty crunch and a warm, toasty bite.
• Fresh parsley or basil: herb lift, smells great and tastes bright.
• Extra virgin olive oil: silky mouthfeel and rich, fruity backbone.
• Red wine vinegar or lemon juice: zippy acid that wakes everything up.
• Dijon mustard: little savory kick and helps the dressing stick.
• Honey or maple syrup: soft sweetness that balances the acid.
• Sea salt: brings out all the flavors, don’t skimp.
• Black pepper: mild heat, a simple finishing touch.
• Crushed red pepper flakes: optional punch for people who like heat.

Ingredient Quantities

• 6 cups mixed salad greens (spinach, arugula, romaine mix)
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, thinly sliced
• 1 medium carrot, shredded or julienned
• 1/4 red onion, thinly sliced
• 1 ripe avocado, sliced or diced (optional but yummy)
• 1/2 cup crumbled feta or goat cheese (optional)
• 1/4 cup toasted walnuts or sliced almonds, roughly chopped
• 2 tablespoons fresh parsley or basil, chopped
• 3 tablespoons extra virgin olive oil
• 1 1/2 tablespoons red wine vinegar or fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon fine sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• Optional: a pinch of crushed red pepper flakes for heat

How to Make this

1. Rinse and dry 6 cups mixed salad greens well, then toss them into a large bowl so there is room to dress the salad later.

2. Halve 1 cup cherry tomatoes, thinly slice 1 medium cucumber, shred or julienne 1 medium carrot, and thinly slice 1/4 red onion; add all to the bowl with the greens.

3. If using, peel and slice or dice 1 ripe avocado and add it last so it doesn’t brown; add 1/2 cup crumbled feta or goat cheese if you want creamy tang.

4. Roughly chop 1/4 cup toasted walnuts or sliced almonds and sprinkle them over the salad along with 2 tablespoons chopped fresh parsley or basil for brightness.

5. Make the vinaigrette in a small jar or bowl: combine 3 tablespoons extra virgin olive oil, 1 1/2 tablespoons red wine vinegar or fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper.

6. Shake or whisk the dressing vigorously until it emulsifies and looks slightly thickened; taste and adjust salt, acid or sweetness as needed. If you want heat, add a pinch of crushed red pepper flakes.

7. Just before serving, pour the dressing over the salad in a slow stream while tossing gently with tongs so everything gets coated but the greens don’t get bruised.

8. Give the salad a final taste for seasoning; add a little more salt, pepper or lemon if it needs it. Try to serve right away so the greens stay crisp.

9. Leftovers: keep dressing separate and store greens un-dressed in a paper towel lined container in the fridge for up to 2 days, then toss with fresh dressing when ready to eat.

Equipment Needed

1. Large salad bowl (big enough to toss without spilling)
2. Salad spinner or colander plus a clean kitchen towel to dry the greens
3. Cutting board
4. Chef’s knife (and a paring knife if you like)
5. Vegetable peeler or julienne peeler for the carrot
6. Measuring spoons and tablespoon for the dressing ingredients
7. Small jar with lid or small bowl for whisking the vinaigrette
8. Whisk or fork to emulsify the dressing
9. Tongs or salad servers to toss and serve
10. Small skillet or baking sheet to toast the nuts (or use pre-toasted)

FAQ

Our Favorite Everyday Salad Recipe Substitutions and Variations

• Mixed salad greens: try baby spinach, shredded kale, or butter lettuce for a milder crunch; romaine hearts work if you want sturdiness.
• Cherry tomatoes: substitute grape tomatoes, halved plum tomatoes, or roasted red peppers for a sweeter, smokier vibe.
• Avocado: use hummus dollops, mashed ripe mango, or soft goat cheese if you want creaminess but no avocado.
• Toasted walnuts or sliced almonds: swap toasted pecans, sunflower seeds, or pumpkin seeds for similar crunch and nuttiness.

Pro Tips

1) Dry the greens really well before dressing them. If they’re even a little wet the dressing slides off and the salad gets soggy fast. I usually spin them twice and then pat with a towel, it seems excessive but works.

2) Toast the nuts in a dry pan for a few minutes until they’re fragrant. Watch them closely cause they go from perfect to burnt quick. Crushing half of them and leaving the rest chunky gives better texture and makes every bite interesting.

3) Add avocado last and only right before serving. If you have to prep ahead, toss the avocado with a little lemon or vinegar so it doesn’t turn brown. Also cut it into bigger chunks so it doesn’t get mushed when you toss the salad.

4) Whisk the dressing until it’s kinda thick and then taste it. If it’s too sharp add a little more honey or syrup, if it’s too flat add more acid (vinegar or lemon). Dressing keeps better than salad, so if you’re taking leftovers store the dressing separate and toss right before eating.