This Easy Green Garden Salad is a vibrant, nutrient-packed dish that’s ready in just 10 minutes. Crisp greens, juicy cherry tomatoes, and creamy avocado come together in a harmony of textures, while a zesty homemade dressing adds a bright, tangy finish. Perfect for busy days, it’s a quick way to enjoy a fresh, satisfying meal without sacrificing flavor or nutrition.
Packed with fiber, vitamins, and healthy fats, this salad is as nourishing as it is delicious. The crunch of fresh veggies, the smooth richness of avocado, and the bold kick of the dressing make every bite a delight. Whether as a light lunch or a side dish, it’s a refreshing way to bring a taste of the garden to your table.
Fresh and Simple Ingredients
- 1 head romaine lettuce, roughly chopped (about 6 cups)
- 1 cup shredded carrots (or substitute with grated carrots for a finer texture)
- 1 cucumber, sliced (peeled or unpeeled, based on preference)
- 1 cup cherry tomatoes, halved (grape tomatoes work well too)
- 2 cans sliced olives (2.25 ounces each), drained (can use fresh olives if preferred)
- ½ cup shredded Parmesan cheese (or substitute with crumbled feta for a tangy twist)
Effortless Steps to a Tasty Salad
- Prepare the ingredients: Chop the romaine lettuce, shred the carrots, slice the cucumber, and halve the cherry tomatoes.
- Combine the base: In a large mixing bowl, add the chopped romaine lettuce, shredded carrots, sliced cucumber, and halved cherry tomatoes.
- Add the olives and cheese: Drain the sliced olives and sprinkle them over the salad. Then, add the shredded Parmesan cheese.
- Toss gently: Using salad tongs or two large spoons, lightly toss the ingredients until evenly mixed. Be careful not to crush the vegetables.
- Serve immediately: Transfer the salad to serving bowls and pair with your favorite dressing. (Tip: Ranch, Italian, or balsamic vinaigrette are excellent choices!)
Dressing It Up: Sauce and Topping Ideas
While this salad is delicious with ranch, Italian, or balsamic vinaigrette, don’t be afraid to get creative! Try a zesty lemon tahini dressing or a honey mustard drizzle for a sweet and tangy twist. For added crunch, toss in some toasted sunflower seeds or croutons. If you’re feeling fancy, top it with grilled chicken or crispy bacon bits for a heartier meal.
Perfect Pairings: Serving Suggestions
This Easy Green Garden Salad pairs beautifully with a variety of dishes. Serve it alongside grilled salmon, garlic butter shrimp, or a classic pasta dish for a complete meal. It’s also a great addition to potlucks or BBQs—just bring the dressing on the side to keep the greens fresh and crisp!
Keep It Fresh: Storage Tips
If you have leftovers, store the salad in an airtight container in the fridge for up to 1-2 days. To prevent sogginess, keep the dressing separate until you’re ready to serve. For longer storage, you can prep the veggies ahead of time and assemble the salad just before eating.
Mix It Up: Recipe Variations
This salad is super versatile! Swap out the romaine for spinach or kale for a different texture. Add avocado slices for creaminess or bell peppers for extra crunch. If you’re not a fan of olives, try artichoke hearts or roasted chickpeas instead. The possibilities are endless!
Quick Prep: Time-Saving Tips
To save time, use pre-washed and chopped romaine lettuce or grab a bag of shredded carrots from the store. If you’re making this salad ahead, keep the tomatoes and cucumbers separate until serving to maintain their freshness. A little prep goes a long way to make this recipe even easier!
Easy Green Garden Salad Recipe
Ingredients
- 1 head romaine lettuce, roughly chopped, (about 6 cups)
- 1 cup shredded carrots
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 2 cans sliced olives, (2.25 ounces each), drained
- ½ cup shredded Parmesan cheese
Instructions
- Add all ingredients to bowl and lightly toss. Serve with your favorite salad dressing (we especially love this salad with ranch dressing, Italian dressing, or balsamic vinaigrette).