Dinner

The Greenest Chopped Salad Recipe

ByMaya Arden March 3, 2026March 3, 2026

Introduction

This Greenest Chopped Salad is a vibrant, fresh medley packed with crisp greens, juicy fruits, and crunchy nuts. It’s a perfect light meal or side dish that’s both healthy and full of bright flavors.

Ingredients

6 cups chopped greens, your favorite kind
1 green apple, chopped

1 cup chopped cucumber
1 cup shelled edamame

1/2 cup thinly sliced green onion
1 avocado, diced

1 cup broccoli florets
1 cup green grapes, cut in half
1/2 cup pistachios, roughly chopped

1/3 cup olive oil
Juice of 1 lemon
1/2 teaspoon dijon mustard

1/2 teaspoon maple syrup
2 tablespoons chopped fresh herbs, your favorite kind
1 small clove garlic, minced

1/4 teaspoon salt
1/8 teaspoon black pepper

Instructions

Step 1: Place all dressing ingredients—olive oil, lemon juice, dijon mustard, maple syrup, fresh herbs, garlic, salt, and pepper—into a jar and whisk or shake until well combined. Set aside.

Step 2: In a large bowl, place the chopped greens and top with the chopped green apple, cucumber, edamame, green onion, avocado, broccoli florets, green grapes, and pistachios.
Step 3: Drizzle the salad with your desired amount of dressing and toss gently until everything is evenly coated. Alternatively, you can serve the dressing on the side and top individual servings as preferred.

Tips & Variations

Swap pistachios for toasted almonds or walnuts for a different nutty flavor.

Add a sprinkle of feta or goat cheese for a creamy contrast.
Use kale or spinach as your greens for a heartier texture.
For extra sweetness, try adding a handful of dried cranberries or raisins.

Storage

Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with dressing just before serving to keep the greens fresh and crisp. Avocado may brown quickly, so consider adding it only to individual servings.

How to Serve

The image shows a white bowl filled with seven distinct layers of fresh green ingredients arranged in sections. Starting from the top left, there are green grapes that are whole and plump, next to them chopped green onions with a crisp texture. Beside the onions are bright green edamame beans, followed by evenly sliced cucumber pieces on the right side. Below the cucumber is another section of finely chopped light green apple cubes. To their left, small broccoli florets add texture, and in the center of the bowl sits a small pile of whole pistachios with purple shells. The bowl is placed on a white marbled surface with a glass jar of yellow-green dressing with herb bits and a spoon on the top right, and two wooden chopsticks resting below the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, but keep the dressing and salad ingredients stored separately and combine just before serving to maintain freshness and prevent sogginess.

Is this salad suitable for vegans?

Absolutely. This salad is naturally vegan and packed with plant-based ingredients. Just be sure to omit any added cheese if you decide to include it as a variation.