My favorite everyday Salad Recipe is a quick and easy salad packed with greens, crunchy veggies, and a flavorful dressing.

Try more delicious veggie-packed salads like Garden Salad, Caesar Salad, or Italian Salad.

Favorite Everyday Salad Recipe in a bowl with dressing poured over.

Table of Contents

A Quick Everyday Salad Recipe

It’s no secret I love salads (have you seen how many I’ve shared?!), but some take more effort than others. This one is my most made—easy, fast, and adaptable. Toss whatever’s in your fridge or keep it simple with just lettuce and dressing.

This salad my go-to on busy nights, and the more greens I can get my kids to eat, the better! Sometimes, it even turns into dinner—just add grilled chicken, fish, steak, or shrimp. So good!

All the ingredients for this recipe—dressing, pepitas, avocado, cucumber, parm, greens, and onion—prepped and ready for easy assembly.

Salad Recipe Ingredients

  • Spring Mix: Use a pre-washed mix to save time. I like a mix of spring greens and baby spinach best.
  • Avocado: Adds richness and creaminess! OR skip the chopping and use mashed avocado (not guac) for an easy scoop on each serving.
  • Pepitas: Look for these in the bulk bins or near salad toppings.
  • Red Onion: Adds a sharp bite, but feel free to skip or swap for another veggie.
  • Cucumbers: English or Persian cucumbers have the best texture and flavor.

Quick Tip

Sensitive to red onions? Soak sliced onions in cold lightly salted water for 5-10 mins, then drain before adding.

All the ingredients for the quick and simple dressing used in this everyday salad recipe prepped out including honey, oil, dijon mustard, garlic, and red wine vinegar.

Salad Dressing

Just shake a few ingredients in a jar—so easy! Make extra to use in different salad recipes throughout the week.

  • Dijon Mustard: Use Dijon, not yellow mustard.
  • Olive Oil: Extra virgin has the best flavor.
  • Honey: Use less for a more tangy dressing, more for sweeter dressing.
  • Red Wine Vinegar: Adds a nice tangy flavor.
  • Salt & Pepper: Makes flavors pop—don’t skip!

Quick Tip

If you want a different dressing, try balsamic, lemon, or poppy seed dressing.

Pour the dressing over the dish.

Ways to Switch It Up

Make this Salad Recipe your own:

  • Add Protein: Grilled chicken, steak, shrimp, salmon, eggs, or rotisserie chicken.
  • Add Cheese: Parm, feta, goat cheese, or mozzarella.
  • Add Legumes: Lentils, roasted chickpeas, or beans.
  • Add Grains: Quinoa, brown rice, or farro for more staying power.
  • Add More Veggies: Bell peppers, carrots, corn, celery, tomatoes, mushrooms, peas, beets, or green beans.
  • Add Fresh Herbs: Basil, chives, cilantro, parsley, mint, or thyme.
  • Add Jarred Favorites: Olives, roasted red peppers, sun-dried tomatoes, or pickles.
Drizzling dressing over this favorite everyday salad.

Storage

Salad Recipe Storage

  • Enjoy Once Dressed: Dressing softens greens fast, and avocado browns, so it’s best to eat this salad right after dressing.
  • For Leftovers: Only add dressing, onion, and avocado to what you’ll eat.
  • Fridge Life: Undressed salad stays fresh for up to 3 days.

More Salad Recipes:

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5 from 2 votes

Salad Recipe

By Chelsea Lords
Everyday Salad Recipe is light, fresh, and loaded with greens, crisp veggies, and a tasty homemade dressing.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings, as a side

Equipment

  • Large bowl

Ingredients 
 

Dressing

  • 1/4 cup olive oil
  • 1 teaspoon Dijon-style mustard
  • 1 teaspoon honey
  • 1 tablespoon red wine vinegar
  • 1 teaspoon minced garlic optional
  • Salt and pepper I use 1/4 teaspoon each

Instructions 

  • Add all dressing ingredients to a jar with a lid. Shake well to combine, then refrigerate until ready to use. Shake again before adding to the salad.
  • Only add dressing to what will be enjoyed immediately; the salad doesn’t sit well once dressed. In a large bowl, add all the mixed greens and toss gently with about half the dressing until well coated. Add red onion, cucumber, avocado, and pepitas. Drizzle on the remaining dressing (or as much as you’d like) and gently toss.
  • If using, top with shaved Parmesan (I grab a block of Parmesan and grate with my vegetable peeler over the salad). Serve promptly.

Video

Recipe Notes

Note 1: Use English or Persian cucumbers for the best texture and flavor. Two mini cucumbers equal about 1 cup sliced.
Note 2: Roasted and salted pepitas add a slightly sweet, nutty flavor. Look for them in the bulk section or near salad toppings.
Storage: This salad wilts quickly once dressed. For leftovers, store the greens, avocado, and onion separately. An undressed salad stays fresh in the fridge for 3 days.

Nutrition

Serving: 1serving | Calories: 235kcal | Carbohydrates: 8g | Protein: 6.2g | Fat: 21.5g | Cholesterol: 2.4mg | Sodium: 96.6mg | Fiber: 4.2g | Sugar: 1.5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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5 from 2 votes (1 rating without comment)

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2 Comments

  1. Heidi says:

    5 stars
    This salad is the best! Just the right amount of everything. Loving it, thank you!

    Reply
    1. Chelsea says:

      I am so happy you’re loving this! Thanks Heidi! 🙂

      Reply