Easy Green Salad
quicklight
- Prep
- 10 min
- Cook
- n/a
- Serves
- 2
- Difficulty
- Easy
Recipe by Stephanie Mayford
Published 26 August 2026
Steps
- Start by making your dressing by adding the oil, vinegar, mustard, 1/2 tsp of salt and 1/2 tsp of pepper to a bowl and mix together until cloudy and combined.
- Mince your garlic (or crush with a spoon and dice) and add to the oil mixture. Stir through and taste, adding more salt and pepper to reach your desired taste.
- Next, wash your lettuce, pear and cucumber. Chop off the root end of the lettuce and chop again in the centre. Add the lettuce to the mixing bowl and chop the pear, cucumber and avocado into similar size chunks and add to the lettuce. Chop the olives in half and slice the onion into long thin strips and toss both in the salad.
- Sprinkle 1/2 a tsp of salt on the salad and mix to ensure everything is evenly combined.
- Pour the dressing over the salad, mix thoroughly and enjoy.
Ingredients
US Units
Produce
- 1 white onion
- sliced into thin strips
- 1 clove garlic
- minced
- 1 pear
- 1 lettuce
- 1 avocado
- ¼ cucumber
Tins & Dry
- 1 walnuts
- approximately 1 handful
Pantry
- 3 tbsp olive oil
- source Doc listed 120ml (1/2 cup) — trimmed to a standard dressing quantity
- 1 tbsp white wine vinegar
- source Doc listed 60ml (1/4 cup) — trimmed to keep the standard 3:1 oil:vinegar ratio
- 1 tsp dijon mustard
- salt (to taste)
- black pepper (to taste)
- 8 green olives
Equipment
- Sharp knife
- Chopping board
- Small mixing bowl for the dressing
- Large mixing bowl
- Serving bowl
- Serving spoon
- Teaspoon
- Tablespoon
- Garlic press (optional)
Nutrition per serving
Calories 526 kcal
Protein 7g
Carbs 33g
Fat 44g
Fibre 12g
Values are approximate.