This Super Greens Salad is my go-to any time of year and a great salad for weeknight dinners and hosting! It has great flavors and a simple lemon dijon dressing. I hope you enjoy it. 😊
As a dietitian, I love making all different kinds of recipes to get in my green veggies from sheet pan soups to smoothies. But most the time I crave a tried-and-true salad. And this one is what I would consider my "house" salad. As in, it's the one I make the most often (or some variation of it!). It's a great way to get in a ton of nutrition, full of flavor, incredibly simple and easy to customize.
I call it a super greens salad because I make it using either a super greens or power greens salad mix which is a variety of greens and can be found at most grocery stores! I believe every great salad needs a few key components: 1. a great base 2. some kind of crunch. 3. a salty component and 4. a delicious dressing. This one has it all!
This Super Greens salad is the perfect side dish for a pizza night with Margherita flatbread or with dishes like my Unstuffed Pepper Skillet. Serve it for lunch with a chicken salad wrap or tuna melt wrap!
More Healthy Salad Recipes
- Kale & White Bean Salad
- Asian Crunch Salad
- Harvest Kale Salad
- Pear & Arugula Salad
- Beet Salad with Arugula & Goat Cheese
- Mediterranean Chickpea Salad
- Cucumber Tomato Salad (Greek)
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Key Ingredient Notes and Substitutions
This Super Green Salad recipe is made with simple ingredients. Below are some notes and substitution ideas. Check the recipe card at the bottom for measurements!
Salad Ingredients
- Fresh Greens - I use mixed greens that are typically labeled as "super greens" or "power greens" and usually have a combination of any of the following leafy greens: spring mix, lacinato kale, spinach, arugula, swiss chard, baby bok choy, and baby red or green chard.
- Cucumber - crunchy cucumbers like English cucumber or Persian cucumbers (also known as mini cucumbers) work best for this recipe. Both have fewer and smaller seeds and thinner skin than regular cucumbers.
- Cherry Tomatoes - I suggest to use cherry or grape tomatoes. Fresh tomatoes add a pop of flavor and also contain vitamins C, potassium, and a powerful antioxidant called lycopene that helps protect cells from oxidative stress.
- Avocado - to add some healthy fats and creaminess.
- Pumpkin Seeds (Pepitas) - pumpkin seeds contain plant-protein and dietary fiber for gut health. They also contain magnesium which has been shown to improve brain health.
- Roasted Chickpeas - I use my Mediterranean roasted chickpeas with garlic powder, paprika, salt & pepper. But you can purchase roasted chickpeas (I suggest Biena brand) or just roast them in some olive oil, salt & black pepper. This is to add a crunchy factor! You could use croutons instead.
- Shredded Parmesan Cheese - parmesan pairs beautifully with the flavors in this salad. I suggest getting a block of parmesan and grating it yourself! If you want a softer cheese, goat cheese or feta cheese work too.
Dressing Ingredients
- Fresh Lemon Juice - fresh lemons are key here for a bright lemon flavor! To easily squeeze a lemon without getting seeds in it, use a citrus juice press! It's a game changer.
- Honey - a touch of honey adds a little sweetness.
- Dijon Mustard - a little bit of dijon is my favorite way to add a tang and spice to the dressing and it pairs so well with the lemon & honey. It's also a natural emulsifier to help the lemon juice and olive oil emulsify.
- Extra Virgin Olive Oil - extra-virgin olive oil balances out the flavor of the lemon juice. I like to use extra-virgin olive oil, but avocado oil works if you want a more mild flavor.
- Garlic Clove - grated or minced to add flavor. If you prefer to substitute with garlic powder, a quarter teaspoon will do the trick.
- Dried Oregano - fresh herbs are great for dressings, but I prefer dried oregano here because it is more concentrated.
- Kosher Salt & Black Pepper - to tie everything together!
- Apple Cider Vinegar - this is optional, but I like to add some apple cider vinegar to enhance the acidity of this dressing. White wine vinegar works too.
How to Make Super Greens Salad
Here are the instructions to make this salad with some photos that I hope are helpful!
- Step 1: Make the roasted chickpeas (you can do this in advance). Preheat the oven to 425℉ (220°C) and prep a baking sheet with parchment paper sprayed with cooking spray. Drain and rinse the chickpeas and dry them with a dish cloth. Toss them in olive oil & the seasonings and bake 25-30 minutes until crispy and golden brown. You can use store-bought roasted chickpeas instead to save time!
- Step 2: While the chickpeas roast, make the dressing by either blending the dressing ingredients or whisking them together in a small bowl. If using a whisk. add the olive oil last and whisk vigorously while drizzling it in to make sure the dressing emulsifies.
- Step 3: Dice the cucumber, cherry tomatoes, and avocado. Add the greens to a large salad bowl. Top with the cucumber, tomatoes, avocado, pumpkin seeds, and chickpeas.
- Step 4. Right before serving, add half the dressing and parmesan cheese. Toss to combine and serve with remainder of the dressing on the side.
Hint: I suggest adding half the salad dressing right before serving and leaving the rest on the side so that everyone can decide how much dressing they want! If you're making this for the week for yourself, I would suggest storing the salad and dressing separately and add it when you are ready to eat your portion for the day.
Dietitian Tip
One of the best ways to ensure you'll eat (and enjoy!) your vegetables is to make sure they taste great by choosing combinations that pair well together. And my secret weapon to convert any veggie-hater into a lover is to add a great sauce or dressing. Making a homemade dressing that contains nutrient-rich ingredients like the Honey Lemon Dressing used in this Super Greens Salad is a double win: flavor + nutrition. 😊
Video of How to Make this Super Greens Salad
Below is a video showing how to make this recipe that I hope is helpful!
Variations
The best part about this salad is you can customize it to your taste buds! Below are some ideas.
- Spicy - add chili pepper flakes to the dressing for a bit of spice.
- Deluxe - salads are a great chance to use up leftovers so throw in whatever you have that you think will be good in it. Some options are raw vegetables like red onions, green onions, diced bell pepper carrots, radish, or snap peas or chopped romaine lettuce of butter lettuce. Roasted sweet potato, sesame seeds, or sunflower seeds are great too.
- With Sourdough Croutons - if you have leftover sourdough bread that's going stale, make some homemade croutons instead of the roasted chickpeas for a crunch factor!
- Switch up the Dressing - use a Lemon Dijon Maple Dressing, Balsamic Maple Dressing, or Maple tahini dressing instead if you are looking for something a little different.
- Protein - the chickpeas and pumpkin seeds provide plant-based protein. If you want to take the protein up (especially if you are having this salad as a healthy lunch or light dinner) add shredded cooked chicken, salmon, or even Greek Chicken Meatballs.
Meal Prep & Storage for Super Greens Salad
- Meal Prep - roast the chickpeas ahead of time. You can also make the dressing and chop the veggies in advance. Everything will be ready to go when you want to assemble the salad!
- Storage - store leftovers of this salad in the refrigerator in an airtight container for up to 3-4 days. I suggest storing the salad ingredients separately from the dressing so the salad doesn't get soggy. The dressing will stay good in the fridge for about 1 week.
Expert Tips
- Roast the chickpeas in advance so the salad comes together quickly.
- Wait to add the dressing until right before serving the salad.
- If you have a couple extra minutes, grate the parmesan from a block! It tastes fresher!
FAQ
This Super Greens Salad is a nutrient-rich option. Greens like the ones found in a super mix contain several important nutrients including dietary fiber for gut health, plant protein, and several vitamins and minerals - calcium, iron, vitamins A, C, and K, and antioxidants. This recipe also contains important nutrients for brain health and heart-healthy fatty acids from the seeds, chickpea, olive oil dressing, and avocado.
It really varies depending on the brand of mix you get. But common ones are kale, spinach, swiss chard, collards, arugula, and minzuna. Mixes labeled "super greens" will also work for this salad and are typically very similar. Super and Power are marketing terms for the greens found in these mixes.
Absolutely! You can really use and greens
Related
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Perfect for Pairing
These are my favorite dishes to serve with Super Greens Salad:
I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Simple Mixed Super Greens Salad with Lemon Dressing
Equipment
- 1 large salad bowl
Ingredients
Salad Ingredients
- 5 oz super greens mix (or power greens, can also use spring mix)
- ½ English cucumber, diced
- 1 cup cherry tomatoes, halved or quartered
- ½ medium avocado (or 1 small)
- ¼ cup pumpkin seeds (pepitas), I use roasted & salted ones
- ¼ cup shredded parmesan
- ½ cup roasted chickpeas (I use my Mediterranean Roasted Chickpeas or Biena roasted chickpeas)
Dressing Ingredients
- ¼ cup fresh lemon juice (about 2 lemons)
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced or grated (or ¼ teaspoon garlic powder)
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt (more to taste)
- ¼ dash black pepper
- ¼ cup extra virgin olive oil
- 2 tablespoon apple cider vinegar (optional)
For Roasted Chickpeas (I make a whole batch and use ½ c for the salad & snack on the rest)
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika (or smoked paprika)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Make the roasted chickpeas (you can do this in advance). Preheat the oven to 425℉ (220°C) and prep a baking sheet with parchment paper sprayed with cooking spray. Drain and rinse the chickpeas and dry them with a dish cloth. Toss them in olive oil & garlic powder, paprika, salt + pepper and bake 25-30 minutes until crispy and golden brown. You can use store-bought roasted chickpeas instead to save time.
- While the chickpeas roast, make the dressing by either blending the dressing ingredients or whisking them together in a small bowl. If using a whisk. add the olive oil last and whisk vigorously while drizzling it in to make sure the dressing emulsifies.
- Dice the cucumber, cherry tomatoes, and avocado. Add the greens to a large salad bowl. Top with the cucumber, tomatoes, avocado, pumpkin seeds, and chickpeas.
- Right before serving, add half the dressing and parmesan cheese. Toss to combine and serve with remainder of the dressing on the side.
- Hint: I suggest adding half the salad dressing right before serving and leaving the rest on the side so that everyone can decide how much dressing they want! If you're making this for the week for yourself, I would suggest storing the salad and dressing separately and add it when you are ready to eat your portion for the day!
Video
Notes
- Roast the chickpeas in advance so the salad comes together quickly.
- Wait to add the dressing until right before serving the salad.
- If you have a couple extra minutes, grate the parmesan from a block! It tastes fresher!
- Meal Prep - roast the chickpeas ahead of time. You can also make the dressing and chop the veggies in advance. Everything will be ready to go when you want to assemble the salad!
- Storage - store leftovers of this salad in the refrigerator in an airtight container for up to 3-4 days. I suggest storing the salad ingredients separately from the dressing so the salad doesn't get soggy. The dressing will stay good in the fridge for about 1 week.
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