Everyday Green Salad


Everyday Green Salad

Everyday Green Salad

Ensalada de todos los dí­as

Recipe Yield

6 servings

Cooking time

11 minutes

Rate this recipe

4.17 from 6 votes


For the vinaigrette:

  • 1/3 cup white distilled vinegar
  • 1/3 cup vegetable oil
  • 1/3 cup olive oil
  • 1/2 teaspoon dijon mustard
  • 1 garlic clove minced
  • 1/3 cup red onion thinly sliced
  • 1 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1/2 teaspoon granulated sugar or to taste

For the salad:

  • 1 head butter lettuce or red leaf lettuce
  • 4 carrots or 3/4 lb, peeled, thinly sliced
  • 1 large cucumber or 3/4 lb, peeled, seeded, sliced
  • 2 ripe tomatoes or 3/4 lb, quartered, seeded, sliced
  • 1 large ripe Mexican avocado halved, pitted, sliced

To Prepare

  • In a plastic container that has a lid, add the vinegar, vegetable and olive oils, Dijon mustard, garlic, onion, salt, black pepper and sugar. Cover the container with a lid and shake for 10 seconds until the vinaigrette is well emulsified. Alternatively, you can also whisk with a fork in a bowl.
  • Place the lettuce, carrots, cucumber and tomato in a large salad bowl. Pour a generous amount of the vinaigrette on top and toss. The salad should be coated with the vinaigrette but not swimming in it.
  • Top with avocado slices, drizzle a bit more vinaigrette on top of and serve.


12comments inEveryday Green Salad

  1. Mary beth

    Nov 11

    Can you use a different vinegar than white?

    1. Pati Jinich

      Nov 17

      For sure! Maybe apple cider vinegar or red wine vinegar, yum!

  2. Stever

    Oct 12

    Absolutely love the show and your recipes. Cannot wait to try this one 😍

    1. Pati Jinich

      Oct 24

      Thanks so very much Steve!

  3. Yvette

    Jan 11

    I used avocado and olive oil. Very nice salad 🥗 dressing! Muchas gracias!

    1. Pati Jinich

      Jan 12

      Awesome, Yvette!

  4. Tanya

    Jan 11

    Hi Pati. Hello from Alaska. Love, love, love your recipes, and your show! Curious why both olive and veg oil🙂

    1. Pati Jinich

      Jan 22

      Thank you for tuning in, Tanya! I use both, as I don’t like the olive oil to overpower the vinaigrette’s flavor.

  5. Tina

    Feb 14

    Excellent vinegrette dressing, love, love love it and so easy. My husband can’t enough of it. Thanks, Pati. Also made the beans and salad with shrimp. Divine. I’m onto more of your recipes, for sure.

    1. Pati

      Feb 15

      Yay! I hope you love them all, Tina.

  6. Cyndi

    Apr 05

    How long will the vinaigrette keep?

    1. Pati

      Apr 06

      It will keep for a few days in the fridge in a sealed container.

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