Mixed Green Salad

A vibrant blend of fresh salad greens, crisp cucumbers, sweet apples, and creamy avocado, drizzled with a zesty dressing, perfect for health-conscious, budget-aware cooks.

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Prep Time 10

Total Time 20

Servings: 4 servings

Course: Salad, Side Dish

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Salad Ingredients

5 cups Mixed Salad Greens Choose a combination of spinach, arugula, and kale.
2 pieces Persian Cucumbers (half moon sliced) Substitute with regular cucumbers if needed.
1 piece Granny Smith Apple (diced) Swap with a sweeter variety for different taste profiles.
1 medium Avocado (diced) Ensure it’s ripe for optimal flavor.
¼ cup Pistachios Replace with walnuts or sunflower seeds for allergy concerns.

Dressing Ingredients

3 tablespoons Extra Virgin Olive Oil Feel free to use avocado oil as an alternative.
2 tablespoons Lemon Juice (or Lime Juice) Fresh is best, bottled juice works in a pinch.
1 tablespoon Maple Syrup Honey can be used instead.
1 teaspoon Dijon Mustard Yellow mustard is a good substitute.
1 tablespoon Fresh Dill + for garnish (finely chopped) Dried dill can be used in a bind.
¼ teaspoon Red Pepper Flakes Adjust based on spice preference.
Salt and Pepper to Taste Essential for seasoning.

Method

Preparation

In a jar, combine olive oil, lemon juice, maple syrup, Dijon mustard, and red pepper flakes. Cover and shake for about 30 seconds until well combined.

Assembly

In a large bowl, add mixed salad greens, Persian cucumber, Granny Smith apple, and avocado.

Dressing and Serving

Pour the dressing over the salad ingredients (reserve some dressing for serving in a small bowl on the side).
Gently toss the salad until all ingredients are coated with the dressing. Top with pistachios and fresh dill. Serve immediately.

Notes

For optimal freshness, store leftovers in an airtight container in the refrigerator. Keep the dressing separate until ready to serve. Best consumed within the first day.