Simple Green Salad (no Bacon) Recipe

Prepare greens

Rinse the mixed salad greens thoroughly under cold water. Spin or pat dry with paper towels until mostly dry. Tear any large leaves into bite-sized pieces and place them in a large salad bowl.

Slice vegetables

Thinly slice the cucumber and green bell pepper. Add them to the bowl with the greens. Thinly slice the green onions and add to the bowl. Chop the parsley and add it as well.

Add optional ingredients

If using avocado, dice it and add to the bowl just before tossing to avoid browning. If using feta and/or toasted seeds or nuts, add them now or reserve a small amount for sprinkling on top after tossing.

Make dressing

In a small bowl or jar, combine the olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup, minced garlic, salt, and black pepper. Whisk vigorously until the dressing is emulsified (combined and slightly thickened). If using a jar, secure the lid and shake well for 20–30 seconds.

Taste and adjust

Taste the dressing and adjust seasoning as needed: add a little more salt, a pinch more honey for sweetness, or an extra teaspoon of lemon juice for brightness.

Dress and toss the salad just before serving: pour about half to three-quarters of the dressing over the salad, then gently toss with salad tongs or two large spoons until the greens and vegetables are evenly coated. Add more dressing if desired, but go lightly to avoid wilting the greens.

Plate and finish: divide the salad among servings, sprinkle the remaining feta and toasted seeds or nuts on top if reserved, and serve immediately.