Simple Green Salad, a quick and easy recipe that is just lovely on its own or as a great accompaniment to any roast, grill or bbq. No complicated dressings, no hidden nastiness, vegan friendly and super low calorie.
With summer almost upon us, we are back to lighter, easier, healthier food. And salads hit the spot every single time. But why complicate your life with fancy ingredients, when all you need is a super simple green salad with a few fresh veggies, and you get the best green salad ever.
So, grab some fresh salad leaves, a couple of tomatoes, cucumber, black olives, green onions, and that's it, really. But don't forget to garnish it with freshly-chopped dill. It grows in abundance in mum's garden, and so do spring onions.
I do love living in a flat, but boy, l so miss cooking with fresh ingredients that are healthy and natural. City life, hey! Look at these beautiful greens that mum has in her garden!
Dill is just amazing in fresh salads, it has a delicate taste that transforms even the most boring food into something spectacular. Pair it with salad leaves, and you get a refreshing salad that will make everybody asks for seconds. Dried dill is not as flavourful, so whenever possible, use fresh dill.
Spring onions are another great addition to a fresh salad. You could use regular onions, but the spring ones are a lot less pungent and work nicely here.
How to make the best green salad dressing
This must be one of the easiest and healthier salad dressing to whip up. Plus, you know it only uses good ingredients, so no need to buy ready-made dressing.
And all you need is some simple ingredients:
- olive oil
- cider vinegar
- salt and pepper
- chopped dill
And nothing else! Add a teaspoon of water if you think the vinegar taste is a bit strong, but it should be just perfect. For other simple salad recipes, how about my Healthy Mediterranean Chickpea Salad with Feta?
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Simple Green Salad, a quick and easy recipe that is just lovely on its own or as a great accompaniment to any roast, grill or bbq. No complicated dressings, no hidden nastiness, vegan friendly.
- 1 lettuce head
- ½ cucumber
- 2 large tomatoes
- ½ cup Kalamata Olives, pitted
- 2 spring onions
- 1 teaspoon olive oil
- ½ teaspoon cider vinegar
- ⅛ teaspoon salt
- a pinch of black pepper
- 1 tablespoon fresh dill
Wash and roughly chop the lettuce.
Chop the cucumber, spring onions, and tomatoes, and slice the olives.
In a bowl, add the olive oil, cider vinegar, salt, pepper and chopped dill, and mix well.
Drizzle the dressing over the salad and mix.
Serve chilled from the fridge!