Mary-Merry-Marry Garden Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A crisp, refreshing salad featuring seasonal greens and a lemon-thyme vinaigrette. This international-inspired salads ready in about 10 minutes pairs mixed spring greens, cherry tomatoes, cucumber 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 180 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

• 5 oz mixed spring greens
• 1 cup halved cherry tomatoes
• 1/2 cup thinly sliced cucumber
• 1/4 cup thinly sliced red onion
• 1 juiced lemon
• 3 tbsp olive oil
• 1 tsp finely chopped fresh thyme
• 1 tsp Dijon mustard
• 1/2 tsp honey
• 1/4 tsp salt

Instructions

1. Step 1: In a small bowl, whisk together 1 juiced lemon, 3 tbsp olive oil, 1 tsp chopped thyme, 1 tsp Dijon mustard, 1/2 tsp honey, and 1/4 tsp salt until emulsified.
2. Step 2: Place 5 oz mixed spring greens in a large bowl, then add 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber, and 1/4 cup thinly sliced red onion.
3. Step 3: Drizzle the vinaigrette over the salad and toss gently until all ingredients are evenly coated and the greens are just dressed, about 1 minute.