Everyday Green Salad with Lemon Vinaigrette
Founders
4
10 minutes
This is the salad you'll make on repeat—a simple, versatile green salad that works as a side for weeknight dinners or a light lunch on its own. The key is the bright, balanced vinaigrette and perfectly dressed greens that aren't soggy or overdressed.
Ingredients
For the Salad
- 6 cups mixed salad greens (butter lettuce, arugula, or spring mix)
- 1 cup cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- ¼ red onion, thinly sliced
- ¼ cup toasted nuts or seeds (optional: walnuts, almonds, or sunflower seeds)
For the Lemon Vinaigrette
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice (about ½ lemon)
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced or grated
- ¼ teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
Directions
Make the Vinaigrette
In a small bowl or jar, combine the lemon juice, Dijon mustard, minced garlic, and honey. Whisk or shake to combine.
Slowly drizzle in the olive oil while whisking continuously (or shake vigorously in a sealed jar) until the dressing is emulsified and smooth.
Season with salt and freshly ground black pepper to taste. Set aside.
Prepare the Salad
Wash and thoroughly dry your salad greens. Wet greens will dilute the dressing and make the salad soggy—use a salad spinner or pat dry with a clean kitchen towel.
Place the greens in a large mixing bowl. Add the cherry tomatoes, cucumber slices, and red onion.
If using nuts or seeds, toast them lightly in a dry skillet over medium heat for 2-3 minutes until fragrant, then let cool.
Dress and Serve
Just before serving, drizzle about half the vinaigrette over the salad. Toss gently with clean hands or salad tongs to coat evenly.
Taste and add more dressing if needed—start with less, as you can always add more but can't take it away.
Top with toasted nuts or seeds if using. Serve immediately.