Refreshing Mixed Greens Salad
A crisp and refreshing salad featuring mixed greens, cucumber, cherry tomatoes, red onion, and avocado, dressed with olive oil and lemon juice for a light meal or side dish.
Ingredients
Salad Ingredients
- 5-6 cups Mixed greens Any spring mix, baby lettuces, or a spinach-arugula combo will work.
- 1 unit Cucumber Thinly sliced; English/hothouse for fewer seeds.
- 1 cup Cherry or grape tomatoes Halved.
- 1/4 small Red onion Thinly sliced; soak in cold water 5 minutes if a milder flavor is desired.
- 1 unit Ripe avocado Diced; Hass avocados give the creamiest texture.
- 2 tablespoons Extra-virgin olive oil
- 1-2 tablespoons Fresh lemon juice To taste.
- to taste Salt and freshly ground black pepper
Instructions
Preparation
- Rinse and dry the mixed greens and place them in a large salad bowl.
- Slice the cucumber into thin rounds, halve the cherry tomatoes, thinly slice the red onion, and dice the avocado. Add all to the bowl with the greens.
- In a small bowl, whisk together the olive oil, lemon juice, a pinch of salt, and a few grinds of black pepper until combined. Taste and adjust seasoning.
- Drizzle the dressing over the salad and toss gently with salad tongs or two large spoons so the avocado doesn’t get mashed.
- Serve immediately to keep avocado fresh and greens crisp.
Notes
Store leftovers in an airtight container in the refrigerator for up to 1 day. To delay browning, toss the avocado with a little lemon juice right after dicing. For best taste, avoid dressing the entire salad if you plan to store it; keep dressing separate.