Light and Crisp Green Salad with Citrus Vinaigrette
A refreshing salad with crisp greens, seasonal vegetables, and a zesty citrus dressing, perfect for a light meal. This Mediterranean-inspired salad recipe, ready in about 15 minutes, pairs mixed greens, cucumber, cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 200 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups (baby spinach and arugula) mixed greens
- 1/2 cup, sliced cucumber
- 1/4 cup, halved cherry tomatoes
- 1/4 cup, thinly sliced red onion
- 1/4 cup, sliced almonds
- 3 tbsp extra-virgin olive oil
- 2 tbsp, fresh orange juice
- 1 tbsp lemon juice
- 1 tsp honey
- 1/4 tsp Dijon mustard
- to taste salt
- to taste black pepper
The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp extra-virgin olive oil, 2 tbsp fresh orange juice, 1 tbsp lemon juice, 1 tsp honey, and 1/4 tsp Dijon mustard until emulsified; season with salt and pepper to taste.
- Step 2: In a large bowl, combine 4 cups mixed greens, 1/2 cup sliced cucumber, 1/4 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion.
- Step 3: Drizzle the citrus dressing over the salad and toss gently until all greens are evenly coated, then top with 1/4 cup sliced almonds.
