🥗 Mixed green salad
A mixed green salad is a simple bowl of tender lettuce and peppery rocket with sliced cucumber, dressed lightly with lemon juice and olive oil. It is crisp, fresh and slightly sharp. It is served as a side dish with grilled meat, fish or pasta, or as a light starter before a main meal.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1 small head lettuce, torn
- 40 g rocket
- 1/2 cucumber, sliced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and black pepper
Method
- Wash and dry the leaves well.
- Whisk olive oil, lemon juice, salt and pepper.
- Toss leaves and cucumber with the dressing just before serving.
How to make it lighter
- The dressing holds most of the calories: 1 tbsp olive oil ≈ 120 kcal.
- Add a grilled chicken breast or chickpeas to turn it into a full meal.
- Toss the salad with the dressing instead of pouring it on top, so less goes further.
History
Leaf salads dressed with oil and an acid have been eaten around the Mediterranean since ancient times, and the green side salad is now found on menus almost everywhere.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Mixed green salad and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →