Green salad is a fresh, light salad made with leafy greens as the main base. It is simple, healthy, and often combined with vegetables, herbs, or seeds. This recipe uses crisp iceberg lettuce, cucumber, onion, and tomato tossed in a zesty lemon vinaigrette. A sprinkle of pepitas or pumpkin seeds adds crunch and makes it both versatile and satisfying.

Recipe Snapshot

  • Prep time: 25 minutes
  • Cook time: Not specified
  • Total time: 25 minutes
  • Yield: 3
  • Category: Salad
  • Cuisine: World

Ingredients

  • 3 to 3.5 cups iceberg lettuce (– chopped, or use preferred lettuce)
  • ½ cup tomatoes (– sliced)
  • ½ cup onions (– sliced)
  • 1 cup cucumber (– sliced)
  • 1 tablespoon pepitas (- toasted (roasted pumpkin seeds), optional or preferred nuts or seeds)
  • 1 tablespoon cilantro (– chopped coriander leaves, swap with parsley or preferred fresh herb)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon garlic (– minced)
  • ¼ teaspoon black pepper (or white pepper)
  • ½ teaspoon pink salt (or regular salt, add according to taste)
  • 1 teaspoon raw sugar (or white sugar or brown sugar, add as required)

Method

Prepare The Vegetables

  1. Rinse the cucumber, tomato, and onion well under running water.
  2. Peel & slice the cucumber into thin rounds and cut each round into halves.
  3. Slice the tomatoes and onions thinly. Keep aside.

Prepare The Lettuce

  1. Separate the lettuce leaves.
  2. Rinse them thoroughly to remove any dirt.
  3. Shake off excess water and pat dry with a clean kitchen napkin or paper towels. You can also use a salad spinner to remove moisture quickly.
  4. Chop or tear the lettuce into bite-sized pieces.

Make The Lemon Vinaigrette

  1. In a small mixing bowl, add lemon juice, minced garlic, pepper, sugar, and pink salt.
  2. Stir and mix until everything is combined and the sugar dissolves.
  3. Slowly pour in the extra virgin olive oil while whisking continuously. Whisk for 3 to 4 minutes until the dressing emulsifies and turns slightly thick.
  4. Alternative method: Add all the dressing ingredients to a small jar, close the lid tightly, and shake well until the vinaigrette looks blended and creamy.

Assemble & Make Green Salad

  1. Add the chopped lettuce, sliced cucumbers, onions, and tomatoes into a large mixing bowl.
  2. Pour the prepared vinaigrette over the lettuce and sliced veggies.
  3. Add the freshly chopped coriander or parsley (or any herbs you prefer).
  4. Using two large spoons or salad tongs, gently toss everything together until the lettuce and vegetables are evenly coated with the dressing. Take care not to crush the lettuce.

Add Crunch & Serve

  1. Sprinkle toasted pepitas or your choice of nuts and seeds over the salad.
  2. Serve Green Salad immediately for the best taste and texture.

Storing

  1. If you want to make it ahead, keep the vegetables and dressing separate. Toss them together just before serving.
  2. Once mixed, the Lettuce Salad can be refrigerated for a few hours, but it tastes best when freshly made.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.