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Simple Green Salad
nibbleboard.com/recipes/simple-green-salad
Ingredients
Ingredients
- 1 small English cucumber
- 1 cup cherry tomatoes
- 1 small carrot
- 1 ripe avocado
- 2 oz goat cheese, crumbled (or feta)
Honey Dijon Vinaigrette
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 3 tablespoons extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- 2 tablespoons shelled sunflower seeds (optional)
Instructions
- Combine Dijon mustard, honey, apple cider vinegar, olive oil, salt, and pepper in a small jar. Cover tightly and shake vigorously until smooth and emulsified, about 15 seconds.
- Place mixed greens in a large salad bowl. Add sliced cucumber, halved cherry tomatoes, and carrot ribbons.
- Drizzle vinaigrette over the salad a little at a time, tossing gently between additions, until dressed to your liking. You may not need all of it.
- Add chopped avocado and crumbled goat cheese. Toss gently once or twice to distribute without mashing the avocado.
- Sprinkle sunflower seeds on top if using. Serve immediately — green salad doesn't wait.
Nutrition per Serving
309Calories
7gProtein
17gCarbs
26gFat
Chef Tips
- Dry your greens thoroughly — a salad spinner makes a huge difference. Wet leaves dilute the dressing and turn the salad soggy.
- Make the vinaigrette up to a week ahead and store it in the fridge. Just shake it again before using since it will separate.
- Add avocado and cheese last and toss gently so they stay in chunky pieces rather than turning into mush.
- Swap goat cheese for crumbled feta or shaved Parmesan depending on what you have on hand.
- For a heartier meal, top with grilled chicken, hard-boiled eggs, or crispy chickpeas.
Storage
Undressed salad components keep in the fridge for up to 3 days. Dressed salad should be eaten immediately — it wilts within 30 minutes.