Most salads are an afterthought—floppy greens, bottled dressing, and a sad slice of tomato. The Original Salad fixes that with a formula that's both simple and satisfying.
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The key is contrast: peppery arugula against buttery avocado, crunchy cucumber against creamy feta, and a bright lemon vinaigrette that ties it all together without weighing it down.
This is the salad you'll actually crave—the one that makes you forget you're eating vegetables.
Why You'll Love This Recipe
About the Ingredients
6 cups (180g) mixed salad greens (e.g., arugula, spinach, romaine)
Use a mix for varied texture. Substitute with any leafy greens you have, like kale (massage with a bit of oil to soften).
1 large cucumber, thinly sliced (about 2 cups / 200g)
English cucumber has fewer seeds. Regular cucumber works too; just peel if the skin is thick.
1 cup (150g) cherry tomatoes, halved
Grape tomatoes are a good substitute. For best flavor, use ripe, in-season tomatoes.
1/2 small red onion, thinly sliced (about 1/2 cup / 50g)
Soak slices in cold water for 10 minutes to mellow the bite. Substitute with shallot or green onion.
1 ripe avocado, diced (about 1 cup / 150g)
Use a firm-ripe avocado—it should yield slightly to pressure. Substitute with 1/2 cup feta or crumbled goat cheese for creaminess.
1/2 cup (75g) crumbled feta cheese
Use a good-quality feta in brine. Substitute with vegan feta or omit for a dairy-free version.
1/4 cup (30g) toasted pumpkin seeds (pepitas)
Toast in a dry skillet over medium heat for 3-5 minutes until fragrant. Substitute with sunflower seeds or chopped walnuts.
3 tablespoons (45ml) extra-virgin olive oil
Use a good-quality oil for best flavor. Substitute with avocado oil for a neutral taste.
2 tablespoons (30ml) fresh lemon juice (about 1 lemon)
Fresh juice is essential—bottled tastes flat. Substitute with white wine vinegar or apple cider vinegar.
1 teaspoon Dijon mustard
Adds emulsion and tang. Substitute with 1/2 teaspoon honey or a pinch of sugar for sweetness.
1 small garlic clove, minced (about 1/2 teaspoon)
Use a microplane for a fine mince. Substitute with 1/4 teaspoon garlic powder.
Salt and freshly ground black pepper, to taste
Use flaky sea salt for finishing. Adjust seasoning to your preference.
Tips & Tricks
Dry your greens thoroughly
Wet greens dilute the dressing and make the salad soggy. Use a salad spinner or pat dry with a towel.
Don't overdress
Start with half the dressing, toss, and add more if needed. You want a light coating, not a pool of liquid.
Add avocado last
Toss it gently to avoid mashing. If making ahead, add avocado and dressing just before serving to prevent browning.
Pro Tips
Step-by-Step Instructions
1. Make the dressing
In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper. Set aside.
2. Toast the pumpkin seeds
Heat a small skillet over medium heat (350°F / 175°C). Add pumpkin seeds and toast, stirring frequently, for 3-5 minutes until they are fragrant and lightly browned. Remove from heat and let cool.
3. Prep the vegetables
Wash and dry the mixed greens. Slice the cucumber into thin rounds, halve the cherry tomatoes, and thinly slice the red onion. If the onion is sharp, soak in cold water for 10 minutes, then drain.
4. Combine the salad base
In a large salad bowl, combine the greens, cucumber, tomatoes, and red onion. Toss gently to mix.
5. Add avocado and feta
Dice the avocado and add it to the salad along with the crumbled feta cheese. Do not toss yet—just place on top.
6. Dress the salad
Drizzle the dressing over the salad. Start with about half, then toss gently to coat. Add more dressing if needed, but be careful not to overdress.
7. Finish and serve
Sprinkle the toasted pumpkin seeds over the top. Season with additional salt and pepper if desired. Serve immediately.
Delicious Variations
- Add grilled chicken or shrimp for a protein-packed main dish.
- Swap feta for goat cheese and add sliced strawberries for a sweet twist.
- Use kale instead of mixed greens and massage with a little olive oil for a heartier texture.
How to Store Original Salad
Refrigerator
Store undressed salad in an airtight container with a paper towel to absorb moisture for up to 2 days. Keep dressing separately.
Freezer
Not recommended—fresh vegetables and avocado do not freeze well.
Reheating
No reheating needed; serve cold or at room temperature. If refrigerated, let sit at room temperature for 10 minutes before serving.
Frequently Asked Questions
Q: Can I make Original Salad ahead of time?
Yes, but keep the dressing separate and add it just before serving to prevent sogginess. Avocado should be added at the last minute to avoid browning.
Q: What can I use instead of feta cheese?
You can substitute feta with goat cheese, blue cheese, or a dairy-free alternative like crumbled tofu for a vegan option.
Q: How do I keep avocado from turning brown?
Toss avocado cubes in a little lemon juice or lime juice before adding to the salad. This acid slows down oxidation.
Q: Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for the best flavor. Bottled juice often has a flat, bitter taste that can affect the dressing.
Q: Is this salad gluten-free?
Yes, all ingredients are naturally gluten-free. Just ensure your Dijon mustard and feta are certified gluten-free if needed.
Ready to elevate your salad game? Try this Original Salad tonight and taste the difference fresh ingredients make. Share your twist in the comments below!
Original Salad
Original Salad is a crisp, refreshing blend of seasonal greens, creamy avocado, and tangy lemon vinaigrette—perfect for any meal.
🧂 Ingredients
- 6 cups (180g) mixed salad greens (e.g., arugula, spinach, romaine)
- 1 large cucumber, thinly sliced (about 2 cups / 200g)
- 1 cup (150g) cherry tomatoes, halved
- 1/2 small red onion, thinly sliced (about 1/2 cup / 50g)
- 1 ripe avocado, diced (about 1 cup / 150g)
- 1/2 cup (75g) crumbled feta cheese
- 1/4 cup (30g) toasted pumpkin seeds (pepitas)
- 3 tablespoons (45ml) extra-virgin olive oil
- 2 tablespoons (30ml) fresh lemon juice (about 1 lemon)
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced (about 1/2 teaspoon)
- Salt and freshly ground black pepper, to taste
📋 Instructions
- 1Make the dressing — In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, and a pinch of salt and pepper. Set aside.
- 2Toast the pumpkin seeds — Heat a small skillet over medium heat (350°F / 175°C). Add pumpkin seeds and toast, stirring frequently, for 3-5 minutes until they are fragrant and lightly browned. Remove from heat and let cool.
- 3Prep the vegetables — Wash and dry the mixed greens. Slice the cucumber into thin rounds, halve the cherry tomatoes, and thinly slice the red onion. If the onion is sharp, soak in cold water for 10 minutes, then drain.
- 4Combine the salad base — In a large salad bowl, combine the greens, cucumber, tomatoes, and red onion. Toss gently to mix.
- 5Add avocado and feta — Dice the avocado and add it to the salad along with the crumbled feta cheese. Do not toss yet—just place on top.
- 6Dress the salad — Drizzle the dressing over the salad. Start with about half, then toss gently to coat. Add more dressing if needed, but be careful not to overdress.
- 7Finish and serve — Sprinkle the toasted pumpkin seeds over the top. Season with additional salt and pepper if desired. Serve immediately.
Kenji covers tech productivity and digital minimalism for remote workers. He writes about streamlining workflows and cutting digital clutter with a focus on mental clarity, not just efficiency.
