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.
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.
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
- Cabbage
- Cucumbers
- Lettuce
- Spinach
- Avocado
- Broccoli
- Green onions
- 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
Prepare
the vegetables: Combine all the vegetables in a large mixing
bowl.
Make the dressing: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, salt, and black pepper until well combined.
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.
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)
You can substitute apple cider vinegar with other vinegar like red wine vinegar or balsamic vinegar. Lemon juice is also a great option.
You can add a variety of vegetables to this salad, such as greens of choice, bell peppers, radishes, carrots, or beets.
Yes, you can add a bit of red pepper flakes or sliced jalapeños to give it a spicy kick.
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
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
📖 Recipe
Super Green Salad with Apple Cider Vinegar Olive Oil Dressing
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
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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