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White bowl with mixed greens and avocado on top. Mixing utensils to the side.
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5 from 3 votes

Mixed Greens Salad

A delicious, nutrient dense Mixed Green Salad full of flavors from simple ingredients with an optional homemade dressing.
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Bailey

Equipment

  • large salad bowl
  • sharp knife

Ingredients

  • 6-8 cups mixed greens
  • 3 Tbsp fresh parsley
  • 4 Tbsp fresh cilantro
  • ¼ cup green onions, chopped
  • cup almonds, chopped *see notes
  • ¼ cup goat cheese, crumbled *see notes
  • 1 small avocado, sliced
  • ⅓-½ cup Lemon Honey Vinaigrette *see notes

Instructions

  • If making Lemon Honey Vinaigrette or any of my other homemade dressings, do this step first. Next, set the dressing aside until you are ready to serve the mixed greens salad.
  • Chop the almonds into small pieces. Next, chop the green onions and any fresh herbs like parsley. 
  • In a large salad bowl add the mixed greens and all other ingredients to the bowl. I typically top the salad with the avocado slices but you can mix them in. Pour ½ - ¾ ths of the dressing over the salad (about ⅓ cup or more). Mix well and add more dressing as needed. 

Notes

*use any nuts or seeds of choice. Cashews, pistachios, sunflower seeds and more will work. 
*Feta  or dairy free alternatives will  work in place of goat cheese. 
*use any dressing of choice! 
Store leftovers in an airtight container in the fridge for up to 2 days. Salad will get a bit soggy if dressing is added to leftovers. 

Nutrition

Serving: 1.5cup | Calories: 293kcal | Carbohydrates: 10g | Protein: 7g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 7mg | Sodium: 75mg | Potassium: 476mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1244IU | Vitamin C: 24mg | Calcium: 75mg | Iron: 2mg