These easy green salad recipes are loaded with texture — the best salads that are anything but boring! Enjoy them as a meal for dinner or lunch, or serve them as a side dish to just about any main – from grilled meat or seafood to pizza and pasta, or soup.
If there is one thing I know for certain it’s this: far too many containers of mixed greens go unused and are left sitting sad and lonely in the back of fridges everywhere. But not anymore!
With this collection of mixed green salad recipes, you’ll never throw out a sad lonely container of lettuce again. Instead, you’re going to be serving flavor-filled and texture-loaded salads alongside main dishes and even as your main!
These simple salads range from bold and vibrant flavors that are hearty enough to stand on their own as a main dish (maybe you’ll serve with a side of baguette because…of course why wouldn’t you?!). You’ll find many with a twist too, taking you outside of the usual side salad recipe.
There are also more go-with-the-flow recipes in this collection that can be mixed and matched with whatever main dish you’re serving up, from salmon to shrimp, to stuffed mushrooms, to lasagna, or flatbreads.
You’ll find a salad to meet your needs here. From vegetarian or vegan, gluten-free or dairy-free, we’ve got it. Let’s get to it!
The Best Vegetarian Green Salad Recipes
Green Salads with Seafood
Green Salad Dressings
If you need a super easy solution to getting salad on the table, try one of these vinaigrette dressings to jazz up those mixed greens.
- Honey Dijon Dressing
- White Balsamic Vinaigrette
- Maple Balsamic Vinaigrette
- Dairy-Free Creamy Red Wine Vinaigrette
- Honey Lime Dressing
These add-ons are great for quick throw-together salads:
- dried fruits like cranberries or cherries
- kalamata or black, or green olives
- goat cheese slices or shredded parmesan
- thinly sliced red onions or shallot
- sunflower or pumpkin seeds
- other nuts like walnuts or pecans
- of course, don’t forget the homemade croutons!
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20+ Green Salad Recipes: Bright Spring Vegetable Salad
- 1 bunch asparagus, cut into 1 inch pieces (~2 1/2 – 3 cups)
- 1 cup frozen peas
- 1 cup snap peas
- 4 cups baby arugula
- 1/2 cup almond slices
- 1 lemon, zested
- 1 1/2 – 2 Tablespoon fresh lemon juice
- 2 Tablespoon fresh mint, chopped
- 1 Tablespoon honey, sub maple syrup for vegan
- 1 Tablespoon dijon mustard
- 1-2 garlic cloves, minced
- Salt and Pepper, to taste
- 2 Tablespoon olive oil
- Bring a large saucepan filled with salted water to a boil and prepare an ice bath. Add chopped asparagus to boiling water and cook for 4-5 minutes, depending on thickness, until slightly tender. Add frozen peas with 1 minute remaining. Transfer immediately to an ice bath.
- Meanwhile, add snap peas, arugula, and almond slices to a large bowl, and set aside.
- In a small bowl or jar, whisk together lemon zest and juice, mint, honey, dijon mustard, garlic, salt, and pepper. Slowly drizzle in olive oil while whisking to combine. Taste for salt and pepper levels and adjust as needed.
- Drain the vegetables from the ice bath and toss with the remaining salad ingredients and dressing. Serve immediately. If serving the salad later, store the dressing in an airtight container and toss immediately before serving.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.