This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you.
Looking for a quick salad that is tasty and simple to put together? Look no further! Say hello to the easy green salad. It is delicious, creamy, crunchy, and takes only ten minutes to make.
I make this salad for lunch or dinner at least three to four times a week, and it has become a family favourite.
This easy green salad contains chopped lettuce for the freshness, cucumber slices and roasted almonds for the crunch, avocado for the creaminess and a delicious tahini dressing to bring everything together.
You could also turn this salad into a main meal by mixing quinoa, bulgur or millets. It is very versatile.
This easy green salad requires no cooking. All you need to do is chop veggies, prepare the dressing and assemble everything. That’s it!
Ingredients
Lettuce – use Romaine or Iceberg lettuce
Avocado
Cucumber
Roasted almonds
Dressing:
Tahini
Boiling water
Maple syrup
Vinegar
Salt
Olive oil
Instructions
Add chopped lettuce, avocado and cucumber to a large salad bowl.
Whisk together the tahini, maple syrup, vinegar and salt for the dressing. Add boiling water in small increments until it reaches a creamy, pourable consistency.
Drizzle the dressing over the salad and garnish with roasted almonds.
This salad:
is plant-based, gluten-free, dairy-free, soy-free and vegan
takes only 10 minutes to make, perfect for busy evenings or work from home lunches
is healthy
can be mixed with grains such as quinoa or bulgur as a full meal
is very satisfying
is crunchy, creamy and very tasty.
I hope you will love this salad as much as I do!
Variations
- Add a bit of sweetness by mixing in some pomegranate seeds
- Add tortilla chips to make it more crunchy
- Add your favourite protein such as tofu, egg, tempeh etc.
- Roasted almonds can be subbed with roasted pecans or roasted walnuts
Top tip
Chop and assemble the lettuce, avocado and cucumber just before serving the salad. This step prevents the lettuce from wilting, avocado from browning, and cucumber from releasing water.
If you try this recipe, please let me know in the comments and don’t forget to leave a rating. I love hearing from you!
More salad recipes
Kale salad with tahini dressing
Roasted broccoli and asparagus salad
Easy Green Salad
Ingredients
- 1 medium head or 2 small heads Romaine or Iceberg lettuce chopped
- 1 medium-sized avocado chopped into bite-size pieces
- ½ cucumber chopped into half moons
- 10 -12 roasted almonds roughly chopped
Dressing
- 3 tablespoon tahini
- 2-3 teaspoon boiling water
- 1 teaspoon maple syrup
- 1 teaspoon vinegar
- ¼ teaspoon salt
Instructions
- Add chopped lettuce, chopped avocado and cucumber to a large salad bowl.
- Whisk together the tahini, maple syrup, vinegar and salt for the dressing. Add boiling water in small increments until it reaches a creamy, pourable consistency.
- Drizzle the dressing over the salad and garnish with roasted almonds.
Notes
Nutrition
Storage
This salad is best when eaten fresh as the cucumber tends to release moisture and the avocado tends to turn brown if kept for more than 24 hours.
This salad is not freezer friendly.
Leave a Reply