What type of lettuce works best?

Any leafy greens work well — iceberg, romaine, lollo rosa, or Moscow salad. All offer good texture and freshness.

Can I substitute olive oil for mayonnaise?

Yes, this creates a Mediterranean-style dressing. Add a splash of lemon juice and salt for balance.

How long can I store this salad?

Undressed, it keeps in the fridge for up to a day. Once dressed, eat within 2-3 hours to maintain the crunch.

Can I add other vegetables?

Absolutely — radishes, bell peppers, or grated carrots make great additions for extra flavor and texture.

Fresh greens salad

Name: Fresh greens salad
Total time: 5 min
Yield: 1 порция
Cuisine: International
Ingredients: Moscow salad — 200 g; Dill — 30 g; Green Onion — 55 g; Cucumber — 400 g; Mayonnaise — 40 g

10min

725g

Nutrition per 100g

167

This fresh green salad with cucumbers is the perfect choice for those who appreciate simplicity and freshness. Crisp cucumbers, tender green onions, aromatic dill, and hearty leafy greens, tossed in a creamy mayo dressing — it's refreshing yet satisfying. A great option for a quick side dish with meat or a light summer lunch.

BreakfastFastfoodFromFreshProductsSaladsVegetablesFresh Vegetables

WHAT YOU WILL NEED

From ingredients

5 products

Base

Herbs

Dressing

SIMPLE PROCESS

Step by step recipe

The key to this salad is proper preparation: tear the greens by hand for better texture and slice the cucumbers into generous pieces. Add mayonnaise right before serving to keep the vegetables crisp. Follow these steps for a professional, vibrant result.

Step 1

Prep the Greens

Rinse the lettuce thoroughly, pat dry, and tear into large pieces by hand. Rinse and dry the dill and green onions, then chop finely.

Step 2

Slice the Cucumbers

Wash the cucumbers, peel if desired, and slice into ½-inch thick rounds or half-moons.

Step 3

Combine in a Large Bowl

In a large mixing bowl, combine the torn lettuce, sliced cucumbers, dill, and green onions.

Step 4

Dress with Mayonnaise

Add the mayonnaise and gently toss until the dressing coats the ingredients evenly.

Step 5

Serve

Transfer to a serving bowl or individual plates, and garnish with fresh herbs or a lemon wedge if desired. Enjoy!

CHEF'S TIP

Tear Salad Leaves by Hand

Torn leaves hold dressing better and stay crisp longer than sliced ones.

Remove Large Herb Stems

Discard tough dill stems and use only the tender parts for a smoother, more pleasant texture.

Dress Just Before Serving

Add mayonnaise right before serving to keep the greens crisp and prevent sogginess.

Add a Boiled Egg

A sliced boiled egg makes the salad more hearty and adds visual appeal.

SUBSTITUTIONS

Add your taste

With Sour Cream Instead of Mayo Use 20% sour cream or Greek yogurt for a lighter, fresher dressing.
With Tomatoes Add 3.5-5 oz (100-150g) of cherry or regular tomatoes, halved or sliced.
With Lemon Juice Add 1 teaspoon of lemon juice or balsamic vinegar to the dressing for extra brightness.
With Cheese Sprinkle with grated Parmesan or crumbled feta for a savory, satisfying twist.

HOW TO STORE

How to Store Fresh Green Salad

Best consumed immediately. If leftovers remain, store undressed salad in a covered container in the fridge for up to 1 day. Dressed salad will lose its crispness within 2-3 hours. Do not freeze.

GOOD TO KNOW