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    Home » Recipes » Salads

    Super Green Salad with Apple Cider Vinegar Olive Oil Dressing

    Published: Feb 7, 2021 · Modified: May 20, 2025 by Marinela Malcheva


    Jump to Recipe

    Super Green Salad is a simple side dish that's quick to prepare, packed with flavor, and a perfect way to enjoy greens — a true blessing from God.

    This recipe features a mix of fresh vegetables like lettuce, avocado, cabbage, cucumber, spinach, broccoli, and green onions, topped with crunchy pepitas, all tossed in minutes with a homemade apple cider vinegar and olive oil dressing.

    Love more fresh salads? Try my Mediterranean cucumber tomato salad or cucumber red onion salad next.

    Super green salad with fresh mixed vegetables and simple apple cider vinegar olive oil dressing.

    This super green salad is one of those easy salad recipes I make all the time. It’s light, simple, delicious, and incredibly nutritious. Zingy, bright, and packed with flavor and texture, it’s a staple in my kitchen just like my spinach arugula salad.

    I love pairing it with homemade burrata cheese or plant-based cheddar cheese to make it extra satisfying.

    Mixed super green salad with lettuce, cabbage, cucumber, avocado, spinach, broccoli, and onion.

    I need a big veggie-packed salad bowl every day—my meals just don’t feel complete without something refreshing.

    That’s why I often make this basic green salad and pair it with everything from chickpea burgers to meatless baked spaghetti, vegan potato frittata, or gluten-free potato pancakes.

    It’s so versatile you can serve it as a side for brunch, lunch, or dinner, and it’s perfect for a crowd. Plus, it’s nut-free, dairy-free, and gluten-free!

    Jump to:
    • Ingredients
    • How To Make Super Green Salad
    • Storage
    • To Make Ahead
    • Variations and Substitutions
    • Marinela's Tips
    • Frequently Asked Questions (FAQ's)
    • Serving Suggestions
    • More Salad Recipes
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Fresh ingredients for super green salad.
    • Cabbage
    • Cucumbers
    • Lettuce
    • Spinach
    • Avocado
    • Broccoli
    • Green onions
    Simple apple cider vinegar olive oil dressing for salad.
    • Extra virgin olive oil
    • Apple cider vinegar
    • Ground black pepper
    • Salt
    • Toasted pumpkin seeds (for topping)

    As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.

    How To Make Super Green Salad

    Fresh chopped vegetables (cabbage, avocado, cucumber, lettuce, green onion, spinach, and broccoli) for mixed salad.

    Prepare
    the vegetables
    : Combine all the vegetables in a large mixing
    bowl.

    Simple apple cider olive oil salad dressing.

    Make the dressing: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, salt, and black pepper until well combined.

    Tossed super green salad with vegan burrata cheese.

    Assemble the salad: Drizzle the dressing over the salad and toss everything together until evenly coated. Top with toasted pumpkin seeds (pepitas) for a crunchy finishing touch, and serve.

    Storage

    For the best flavor and texture, this salad is best enjoyed fresh. Leafy greens like spinach and lettuce can wilt quickly, and avocados tend to brown.

    To Make Ahead

    If you want to prep ahead, rinse all your veggies thoroughly and dry them well. Store them in airtight containers in the refrigerator. Drizzle the dressing and dice the avocado just before serving to keep everything fresh and vibrant.

    Variations and Substitutions

    • Add more greens: If you don't have all the greens listed, feel free to substitute with your favorites. Romaine lettuce, arugula, kale , or mixed salad greens are great options.
    • Add more veggies: Try adding shredded carrots, bell peppers, or sliced radishes for extra crunch and color.
    • Change the nuts/seeds: If you don’t have pepitas, substitute with sunflower seeds, sliced almonds, or chopped walnuts for a similar crunch.
    • Use a different dressing: For a variation, try a lemon-tahini dressing, balsamic vinaigrette, or a creamy cashew dressing to complement the greens.
    • Add protein: Toss in some roasted chickpeas, grilled tofu, edamame, roasted tempeh for an extra boost of protein, making it a more filling meal.
    • Dairy-free cheese: Try vegan feta or shredded plant-based parmesan for a cheesy touch.
    • Add herbs: Add fresh herbs like cilantro, parsley, or basil for an extra burst of flavor and freshness.
    • Use red onion instead of green onions: Swap green onions with red onion for a sweeter flavor and a pop of color.
    • Skip the lettuce: If you like green salad without lettuce, feel free to use extra spinach, arugula, or kale.
    • Swap the cabbage: If you don’t have green cabbage, you can substitute it with red cabbage or thinly sliced Brussels sprouts.
    Super green salad (simple side dish).

    Marinela's Tips

    • Use fresh ingredients: Use fresh, crisp vegetables for the best texture and flavor. Wash and dry the greens well before assembling.
    • Dress just before serving: To keep the salad crisp, drizzle the dressing right before serving, not too far in advance.
    • Slice veggies evenly: Cutting the veggies into similar-sized pieces will help ensure an even distribution of flavors and textures.
    • Customize to taste: Adjust the amount of vinegar or olive oil in the dressing to suit your taste.
    • Use ripe avocado: Make sure your avocado is ripe for the best creamy texture and flavor.
    • Toss gently: Be gentle when tossing to keep the avocado intact and prevent wilting the greens.

    Frequently Asked Questions (FAQ's)

    What can I use instead of apple cider vinegar in salad?

    You can substitute apple cider vinegar with other vinegar like red wine vinegar or balsamic vinegar. Lemon juice is also a great option.

    What other vegetables can I add to this salad?

    You can add a variety of vegetables to this salad, such as greens of choice, bell peppers, radishes, carrots, or beets.

    Can I make this salad spicy?

    Yes, you can add a bit of red pepper flakes or sliced jalapeños to give it a spicy kick.

    How to toast pumpkin seeds for salad?

    To toast pumpkin seeds for your salad, heat a dry skillet over medium heat and add the seeds in a single layer. Stir frequently for 3-5 minutes until they’re golden and fragrant, then let them cool before adding to the salad.

    Serving Suggestions

    • Spiced carrot lentil soup.
      Spiced Carrot Lentil Soup (30 Minutes)
    • Creamy mushroom polenta dish garnished with fresh rosemary and vegan parmesan cheese for savory breakfast, appetizer, side dish, lunch or dinner
      Creamy Vegan Mushroom Polenta Recipe
    • Stack of crispy vegan quinoa patties (veggie cakes).
      Cripsy Vegan Quinoa Patties for Burgers (Gluten-Free)
    • Vegan mushroom potato soup without cream or flour.
      Vegan Mushroom Potato Soup (No Cream or Flour)

    More Salad Recipes

    • Cucumber carrot salad
    • Apple cucumber salad with walnuts
    • Cucumber red pepper salad
    • Winter fruit salad
    • Black bean corn cucumber salad
    • Butter lettuce cucumber salad
    • Dairy-free potato salad (no egg)
    • Beets and cucumber salad
    • Spinach & strawberry salad
    • High-protein vegan pasta salad with creamy nutritional yeast dressing.
      Cold High Protein Vegan Pasta Salad
    • Zesty quinoa salad with chickpeas (high-protein Mediterranean recipe).
      Mediterranean Zesty Quinoa Salad with Chickpeas (High-Protein)
    • Simple brown rice quinoa salad with red kidney beans, veggies, and lemon olive oil vinaigrette.
      Healthy Brown Rice Quinoa Salad with Simple Lemon Vinaigrette
    • Vegan minty watermelon cucumber salad without feta
      Vegan Minty Watermelon Cucumber Salad Without Feta

    📖 Recipe

    Super green salad with fresh mixed vegetables and simple apple cider vinegar olive oil dressing.

    Super Green Salad with Apple Cider Vinegar Olive Oil Dressing

    Marinela Malcheva
    Super Green Salad is a simple side dish that's quick to prepare, packed with flavor, and a perfect way to enjoy greens — a true blessing from God.
    This recipe features a mix of fresh vegetables like lettuce, avocado, cabbage, cucumber, spinach, broccoli, and green onions, topped with crunchy pepitas, all tossed in minutes with a homemade apple cider vinegar and olive oil dressing.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Salad, Side Dish
    Cuisine dairy-free, Gluten-free, Plant-based, Vegan, Vegetarian
    Servings 6 servings
    Calories 167 kcal

    Equipment

    • Salad Bowl

    Ingredients
      

    • 3 cups cabbage shredded
    • 2 cups lettuce chopped
    • 1 english cucumber sliced
    • 3 cups baby spinach
    • 1 ripe avocado pitted and chopped
    • 1 cup broccoli florets
    • 3 spring onions chopped

    Salad Dressing

    • 3 tablespoons olive oil extra virgin
    • 4 tablespoons apple cider vinegar
    • ¼ teaspoon ground black pepper
    • ½ teaspoon salt

    For Topping

    • 2-3 tablespoons pumpkin seeds toasted

    Instructions
     

    • Combine all the vegetables in a large mixing bowl.
      3 cups cabbage, 2 cups lettuce, 1 english cucumber, 3 cups baby spinach, 1 ripe avocado, 1 cup broccoli florets, 3 spring onions
    • In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, salt, andblack pepper until well combined.
      3 tablespoons olive oil, 4 tablespoons apple cider vinegar, ¼ teaspoon ground black pepper, ½ teaspoon salt
    • Drizzle the dressing over the salad and toss everything together until evenly coated. Top with toasted pumpkin seeds (pepitas) for a crunchy finishing touch, and serve.
      2-3 tablespoons pumpkin seeds

    Notes

    • Storage: For the best flavor and texture, this salad is best enjoyed fresh. Leafy greens like spinach and lettuce can wilt quickly, and avocados tend to brown.
    • Make ahead: If you want to prep ahead, rinse all your veggies thoroughly and dry them well. Store them in airtight containers in the refrigerator.
    • Use fresh ingredients: Use fresh, crisp vegetables for the best texture and flavor. Wash and dry the greens well before assembling.
    • Dress just before serving: To keep the salad crisp, drizzle the dressing right before serving, not too far in advance.
    • Slice veggies evenly: Cutting the veggies into similar-sized pieces will help ensure an even distribution of flavors and textures.
    • Customize to taste: Adjust the amount of vinegar or olive oil in the dressing to suit your taste.
    • Use ripe avocado: Make sure your avocado is ripe for the best creamy texture and flavor.
    • Toss gently: Be gentle when tossing to keep the avocado intact and prevent wilting the greens.

    Nutrition

    Calories: 167kcalCarbohydrates: 10gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.002gSodium: 225mgPotassium: 513mgFiber: 5gSugar: 3gVitamin A: 1818IUVitamin C: 37mgCalcium: 59mgIron: 2mg
    Keyword avocado, broccoli, cabbage, cucumber, green onion, lettuce, super green salad, vegetable salad
    Tried this recipe?Let us know how it was!

    If you try this super green salad, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.

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    More Salads

    • Vegan cucumber strawberry salad.
      Vegan Cucumber Strawberry Salad
    • Cucumber beet salad with homemade lemon vinaigrette.
      Cucumber Beet Salad
    • Spinach arugula salad with avocado and cannellini beans.
      Simple Spinach Arugula Salad
    • Cucumber red pepper salad with homemade sesame ginger dressing.
      Cucumber Red Pepper Salad

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    A vegan food blogger, photographer, and recipe developer who is passionate about cooking simple, tasty, and budget-friendly recipes with wholesome God-given ingredients. Welcome to my vegan world! My goal is to share these delicious plant-based recipes with you so you can lead more healthy and happy lives!

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