Easy Garden Salad Recipe – American Special
This easy garden salad is the ultimate go-to side—built from crisp greens, juicy tomatoes, crunchy cucumbers, and your choice of fresh veggies. Tossed in a simple homemade vinaigrette, it’s a refreshing side or light lunch that’s endlessly customizable, perfect for weeknight dinners or last-minute entertaining.
- Prep Time10 min
- Cook Time10 min
- Total Time20 min
Easy Garden Salad dressing Ingredients:
- ¼ cup (60 ml) Oil
- ¼ cup (60 ml) Lemon Juice
- ½ tsp Kosher salt
- ¼ tsp Black pepper
- 1 tbsp Honey
- ½ tsp Dijon Mustard (or mustard paste)
Salad veggies :
- 1 head Iceberg lettuce (roughly chopped)
- 1 large Cucumber (Persian or Lebannes )
- 2 cups Cherry tomatoes (I used combination yellow, red and orange)
- 1 medium Avocado (diced into 1 inch cubes)
- ¼ cup Parsley (rougly chopped)
Optional (see note)
- 2 large Hard-boiled egg (sliced )
- 4 large Strawberries (chopped )
- ¼ cup Pomegranate seeds
- ½ cup Sharp cheddar cheese (diced)
How to Make Easy Garden Salad Recipe:
Vinaigrette – Combine all dressing ingredients in a small mason jar. Close tightly and shake well. Set aside.
Pro Tip – You can make this dressing without a blender or food processor. Simply use a small bowl and whisk vigorously until the lemon and oil blend together.
Vegetables – In a large salad platter or bowl, arrange the vegetables in layers. Start with iceberg lettuce at the base, followed by chopped cucumber, tomatoes, and avocado.
Pro Tip – Add avocado just before serving to prevent it from browning.
Optional – Next, include optional ingredients such as sliced boiled egg, strawberries, pomegranate seeds, and diced sharp cheddar.
Pro Tip – Feel free to incorporate other seasonal fruits like apricots, peaches, or pears.
Dressing – Drizzle the prepared vinaigrette evenly over the salad. Garnish with chopped parsley and serve immediately.
Pro Tip – To maintain the salad’s presentation, avoid tossing it too vigorously. Instead, pour the dressing gradually over the salad mix.
Recipe Notes:
Veggie Prep: Cut ingredients into bite-sized pieces for ease and even flavor distribution.
Herb Add-Ins: Fresh herbs like parsley, dill, or basil can elevate the flavor instantly.
Dressing Tips: Make a basic vinaigrette with olive oil and vinegar or lemon juice—dress just before serving for maximum freshness.
Make-Ahead: You can prep the veggies up to a day in advance; keep dressing separate to prevent sogginess.
