This is not your average recipe post. Probably because it barely qualifies as a recipe—it’s more of a framework to build upon. The beauty is that you can tweak it based on your preferences or the people at your dinner table.

I would go on and on telling you how much I adore this salad and how much it’s changed my weekly veggie intake, but I know you want to get on to the recipe (I would, too!). So just know this—there’s one trick to this totally terrific, get-in-my-belly dish. Make sure to stick around for it at the end. 

What You’ll Need

Lettuce of your choice — I usually use red-leaf lettuce, butter lettuce, or romaine, but anything will work.

A combo of veggies + mix-ins. These are some of my go-tos:

• Cucumber
• Tomato 
• Bell Pepper or Roasted Red Pepper
• Apples
• Grapes
• Mandarin Oranges
• Olives
• Artichoke Hearts
• Red Onion
• Avocado 
• Salami

Other mix-ins (these are what make it!):

• Pumpkin seeds
• Walnuts
• Pecans
• Pistachios
• Parmesan Cheese
• Shredded Mozzarella 
• Bacon 
• Dried Fruit

The name of the game is using what you have in your pantry and fridge, and then buying the produce you love at the store. You could also add any protein you want—chicken, steak, shrimp, sausage, etc. Any of these bulk it up nicely. I will say, though, that this is a filling salad and you won’t be left feeling like you need a second dinner after eating it. It’s ultra-satisfying. 

What You’ll Do

After washing any fresh fruit or veggies, get out your biggest wood cutting board and have yourself a little chopping party (never had one? Get out your sharpest knife and favorite playlist and go to town). 

Start with the lettuce and then continue with the rest of your veggies and fruit. Throw all your chopped goodies in a larger-than-expected bowl before topping with any combination of the mix-ins. Don’t be afraid to be generous here. 

For context, I like my ratio of lettuce to veggie ratio to be about 1:1. I want just as much of the good stuff as the lettuce. There’s nothing worse than ordering a salad at a restaurant and getting two cherry tomatoes on a mound of bland lettuce. I promise after you start making this one at home, you’ll prefer it to any salad you could order out.

Toss everything together—one big happy family—and plate it immediately. I recommend dressing each serving individually so any leftovers aren’t a drenched, floppy mess. And you will most likely have leftovers. I store any leftovers with a cold, damp paper towel on top to keep the lettuce fresher, longer. I can usually make it through the work week before the it starts to get limp. 

A Note on Salad Dressing

You can read a much more thorough essay on the pros of homemade salad dressing + three simple recipes (it’s so much easier than you think!) here, but know that this salad will work with any dressing or flavor profile your heart desires. Mixing the dressing up each time you make the salad will also add some variety and make sure you don’t get sick of having this quick lunch, side dish, or—with protein—main dish on hand. 

The Key to This Salad

The reason this is so tasty and refreshing is simple: chopping everything superrr finely. If you think “eh, that will be fine” after quartering an heirloom tomato, think—and chop—again. Trust me. Chopping each ingredient finely ensures each bite will be bursting with a medley of flavors. 

While the chopping is certainly a labor of love, once it’s in your weekly routine, you’ll miss having this in your fridge at all times more than you’ll miss 30 minutes of prep. I truly cannot imagine my menu without this salad. It’s light, refreshing, and I truly get the happies every time I eat it. What more could a girl ask for?!

I hope you enjoy this, and I can’t wait to hear—what are your favorite combos and mix-ins?!