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Everyday Green Salad

6 servings
Ensalada de todos los dí­as


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.