This Green Onion Salad, featuring crisp cucumber and sweet bell pepper, all tossed in a zesty lemon-ginger vinaigrette, is a wonderfully healthy and easy vegan side dish. Its versatility makes it the perfect companion for a wide range of meals, from pasta and grilled salmon to hearty roasted chicken and beyond.

Easy & Healthy Green Onion Salad: A Zesty Lemon-Ginger Vegan Side Dish

As I navigate my mid-30s, one of the most significant lessons I’ve truly embraced is the undeniable importance of a healthy diet. It’s no longer just a recommendation; it’s a fundamental need that dictates my overall well-being. If my weekly meal plan lacks sufficient fruits and vegetables, I genuinely feel the physical repercussions – sluggishness, a lack of energy, and just a general feeling of being “off.” And frankly, who wants to feel that way day in and day out?

Even when I’m traveling and indulging in new cuisines, I consciously seek out at least one or two refreshing, vegetable-rich meals, or I make sure to grab a fresh juice. The difference it makes to my energy levels and digestion is profound. While I certainly haven’t mastered perfect eating habits and still enjoy my fair share of comfort foods like fried dishes and ice cream, I constantly strive for balance. My daily routine includes fruit for breakfast, or fresh juice if I’m short on time. Each week, I make a point to prepare one substantial dinner salad – like a chicken fajita salad – and a wholesome rice bowl, such as my comforting gyro rice bowl.

These practices are a strong foundation, but my persistent challenge has always been incorporating healthy side dishes into my meals. This weakness has followed me since my college days. After dedicating time and effort to preparing a main course, the motivation to tackle an elaborate side dish often wanes. Adding to this, I’m not a fan of most traditional lettuce-based salads, which explains my affection for more unique options like my freekeh salad.

Fortunately, I stumbled upon a true culinary gem that revolutionized my approach to healthy sides: this incredibly easy Green Onion Salad, inspired by Ottolenghi’s brilliant Simple cookbook. It’s a delightful mix of thinly sliced green onions, crisp cucumbers, and sweet bell peppers, all brought together with an invigorating ginger-lemon vinaigrette. While I typically shy away from publishing recipes directly from cookbooks, I cannot overstate how frequently I’ve made this salad – easily over twenty times. I’ve made a few minor tweaks to the original ingredient list, but the core essence of this dish is simply too good not to share.

Why This Green Onion Salad Will Become Your New Favorite Side

If you’re still reading, chances are you share my struggle with consistently adding healthy, appealing side dishes to your dinner table. This Green Onion Salad isn’t just another recipe; it’s a solution. It’s the kind of dish you can whip up without much thought when you’re unsure what to prepare but know you need something fresh and vibrant.

Its versatility is unmatched. Are you making my savory Asian Salmon recipe? This salad adds a perfect crunch and bright flavor. Enjoying a carb-heavy comfort meal like Haluski with garlic toast? The green onion salad provides a much-needed fresh counterpoint. Even if you’re grabbing a greasy pizza for a casual night, a side of this refreshing salad can surprisingly balance the richness. Cooking up my spicy Buffalo Chicken Chili? This cool, zesty salad is an ideal palate cleanser.

Beyond its incredible flavor and versatility, this salad boasts several key advantages: it requires absolutely no cooking, making it perfect for busy weeknights or when you want to avoid heating up the kitchen. Moreover, it’s entirely vegan, which, while not a primary concern for everyone, is a fantastic bonus for those seeking more plant-based options or for me when developing small batch vegetarian-friendly recipes. All it takes is a bit of dicing and a quick whisking of the homemade dressing – truly effortless healthy eating.

Deconstructing the Deliciousness: Key Ingredients for Your Green Onion Salad

To craft this light and zesty Green Onion Salad, you’ll need a handful of fresh ingredients, each playing a crucial role in its unique flavor and texture. Let’s delve into what makes each component special:

• Green Onion (Scallions): The undisputed star of this salad. Green onions, also known as scallions, offer a milder, fresher onion flavor compared to their larger counterparts. If you’re concerned about the raw “bite” of onion, rest assured that the vibrant lemon-ginger vinaigrette beautifully mellows it out, transforming it into a refreshing crispness rather than an overpowering sharpness. They also bring a subtle sweetness and a satisfying crunch.
• Cucumber: This ingredient provides a wonderful cooling and hydrating element to the salad. For the best texture and to minimize any potential bitterness, I highly recommend peeling and deseeding your cucumber. Peeling removes the tougher skin, and deseeding eliminates the watery, often slightly bitter core. Learn how to deseed a cucumber for perfect results.
• Bell Pepper: Bell peppers add a delightful sweetness, a juicy crunch, and a pop of color to the salad. I typically opt for red bell pepper because its sweetness is more pronounced, but feel free to use any color you prefer – yellow and orange bell peppers are equally delicious and vibrant. They’re also packed with Vitamin C and antioxidants.
• Cilantro: For me, cilantro is the ultimate fresh herb, lending an irresistible bright and herbaceous note to the salad. The original recipe from Ottolenghi’s cookbook suggested a mix of cilantro and mint, but as I’m not a fan of fresh mint, I’ve found cilantro alone (or a mix with parsley) works perfectly. Don’t hesitate to experiment with your favorite fresh herbs, like finely chopped parsley or even a touch of dill, to customize the flavor profile.
• Sesame Seeds: A small but mighty addition, sesame seeds contribute a subtle nutty flavor and a satisfying textural crunch that elevates the salad. They also add a beautiful visual appeal, making the dish look even more inviting.

Crafting the Zesty Lemon Ginger Vinaigrette:

The dressing is truly the heart of this salad, binding all the fresh vegetables with an explosion of bright and savory notes:

• Lemon Juice: Freshly squeezed lemon juice is essential. Its bright acidity cuts through the richness of any accompanying meal and provides a refreshing tang that balances the olive oil and ginger beautifully. It’s also a fantastic source of Vitamin C.
• Ginger Paste: For ultimate convenience and a consistent ginger flavor, ginger paste is a fantastic shortcut. However, if you prefer, freshly grated ginger will deliver an even more pungent and vibrant kick. Both options infuse the vinaigrette with that distinctive, warming zing that complements the other ingredients so well.
• Olive Oil: Use a good quality extra virgin olive oil. Since the dressing forms the primary flavor base for the entire salad, a high-quality oil will make a noticeable difference, contributing a smooth, fruity depth.
• Salt: Proper seasoning is key. You might find that the vinaigrette tastes a bit saltier on its own than you’re used to, but trust the process! This slight intensity ensures that when the dressing coats all the diced vegetables, the entire salad is perfectly seasoned, rather than bland. I typically use kosher salt, but adjust the amount if using finer table salt.

How To Make This Refreshing Green Onion Salad

Preparing this Green Onion Salad is delightfully straightforward, with the primary effort lying in the dicing of your fresh ingredients. Ensure your knife is sharp for easy, clean cuts, which will make the prep process much more enjoyable and efficient.

1. Prepare Your Vegetables: Begin by preparing all your vegetables. Slice the green onions thinly, dice the peeled and deseeded cucumber into uniform pieces, and chop the bell pepper. As you chop each ingredient, add them to a large mixing bowl – one that’s spacious enough to allow for easy tossing later.
2. Whisk the Vinaigrette: In a separate, smaller bowl or a mason jar (which makes shaking and mixing a breeze), combine your olive oil, ginger paste (or freshly grated ginger), fresh lemon juice, and salt. Whisk vigorously until all ingredients are well combined and emulsified.
3. Taste and Adjust: Now, taste your vinaigrette. As mentioned, it should have a slightly pronounced salty and tangy flavor on its own. Don’t be alarmed if it tastes a bit strong; this intensity is necessary to properly season the entire volume of vegetables. Adjust the salt, lemon juice, or ginger to your preference.
4. Combine and Chill: Pour the prepared dressing over the diced vegetables in the large bowl. Toss everything gently but thoroughly until all the vegetables are evenly coated with the vibrant vinaigrette.
5. Refrigerate Before Serving: For the best flavor and a wonderfully refreshing chill, refrigerate the salad for approximately 15-30 minutes before serving. I often prepare it while my main course is cooking, allowing it to chill perfectly until dinner is ready. This brief resting period also allows the flavors to meld beautifully.

Making Green Onion Salad Ahead Of Time: Your Secret to Easy Meal Prep

While the process of making this green onion salad is simple, the initial prep, with all the dicing, can be a little time-consuming. This is where its make-ahead potential truly shines! I frequently prepare a large batch of this salad when I have family visiting or know I’ll have a busy week, so it’s ready to go whenever we need a healthy side without any last-minute fuss.

For optimal freshness and crispness, I recommend serving your green onion salad within 24-48 hours of preparation. The vegetables will retain their best texture during this time. However, I’ve certainly enjoyed leftovers later in the week, and while the cucumber might soften slightly, the flavors remain delicious. Store the salad in an airtight container in the refrigerator.

What To Serve With Green Onion Salad: Versatile Pairing Ideas

Now that you have this incredibly easy and vibrant side dish ready, what delicious main course will you pair it with? The beauty of this green onion salad lies in its adaptability. It can complement a vast array of flavors and cuisines, offering a refreshing counterpoint or a light accompaniment. Here are some of my favorite recipes and meal ideas that truly shine alongside your green onion salad:

• Keep it Vegan & Hearty: For a wholesome plant-based meal, serve it with a comforting Stuffed Butternut Squash. The salad’s freshness cuts through the richness of the squash beautifully.
• Italian Night Made Lighter: Balance the decadence of an Italian feast. It’s perfect with Lasagna For Two or a flavorful Prosciutto Pasta, especially when accompanied by Small Batch Dinner Rolls. The salad offers a crisp, tangy contrast to rich pasta dishes.
• Roasted Perfection: Prep your salad while your succulent maple roasted chicken quarters or a cozy chicken pot pie for two are cooking. The bright flavors provide an excellent foil to savory, roasted meats.
• Cool Down Spicy Dishes: If you’re a fan of heat, serve this salad with Spicy Beer Shrimp. The cool cucumber and zesty dressing are fantastic for calming and refreshing your palate.
• Vegetarian Brunch or Dinner: Enjoy a satisfying vegetarian meal with a classic Quiche Florentine or Spinach Parmesan Quiche. The salad adds a light, fresh element to the creamy quiche.
• Balance Rich Burgers: Cut through the richness of a hearty Fried Egg Burger with the refreshing crunch and tang of this green onion salad. It transforms a heavy meal into a more balanced and enjoyable experience.
• Asian-Inspired Meals: Given its ginger and sesame notes, this salad naturally pairs well with stir-fries, grilled tofu, or any Asian-inspired main course.
• Simple Weeknight Dinners: From grilled cheese sandwiches to quick pan-seared chicken breasts, this salad instantly elevates any simple weeknight meal, adding essential vegetables and a burst of flavor.

Variations and Customization

This Green Onion Salad is fantastic as is, but it’s also wonderfully adaptable to your preferences and what you have on hand:

• Add More Veggies: Feel free to incorporate other finely diced vegetables like shredded carrots, thinly sliced radishes, cherry tomatoes, or even a handful of edamame for extra protein.
• Herb Swaps: If cilantro isn’t your favorite, or if you want to experiment, try using fresh parsley, a mix of parsley and dill, or even a tiny amount of fresh mint for a different aromatic profile.
• Spice It Up: For a little kick, add a pinch of red pepper flakes to the vinaigrette.
• Nutty Crunch: Toasted cashews, peanuts, or slivered almonds can be added for an extra layer of texture and healthy fats.
• Sweetness: A tiny drizzle of maple syrup or honey (if not strictly vegan) can balance the tartness of the lemon if you prefer a slightly sweeter dressing.

Green Onion Salad

Yield:
4 servings

Prep Time:
30 minutes

Chill Time:
15 minutes

Total Time:
45 minutes

This Green Onion Salad with crisp cucumber and sweet bell pepper, tossed in a bright lemon-ginger vinaigrette, is a wonderfully healthy, easy, and vegan side dish. It’s incredibly versatile and pairs perfectly with a wide array of main courses.

Ingredients

• 4 green onions, thinly sliced
• 1 cup diced cucumber (peeled and deseeded for best results)
• 1 cup diced sweet bell pepper (any color, red is recommended for sweetness)
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon sesame seeds

For the Dressing:

• 2 1/2 tablespoons olive oil (good quality)
• 2 tablespoons ginger paste or freshly grated ginger
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon kosher salt (adjust to taste; use less if using table salt)

Instructions

1. In a large mixing bowl, combine the thinly sliced green onions, diced cucumber, diced bell pepper, chopped cilantro, and sesame seeds.
2. In a small bowl or a mason jar, whisk together the olive oil, ginger paste (or grated ginger), fresh lemon juice, and salt until well combined. Taste the dressing and adjust seasonings as needed. Remember, it should taste slightly salty on its own, as it will season the entire salad.
3. Pour the prepared dressing over the vegetables in the large bowl. Toss everything gently until all the vegetables are evenly coated.
4. Refrigerate the salad for at least 15 minutes before serving to allow the flavors to meld and for it to chill properly. Store any leftovers in an airtight container in the refrigerator for up to 1 week.

Notes

• This versatile salad pairs wonderfully with a variety of meals. Try it alongside Ginger Garlic Salmon, Maple Roasted Chicken Quarters, or even a rich Lasagna For Two.
• Looking for more unique and healthy salad ideas? Don’t miss my popular Freekeh Salad recipe!
• For a spicier kick, add a pinch of red pepper flakes to the dressing.
• Feel free to add other finely diced vegetables like shredded carrots or radishes for more color and texture.

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Embrace Effortless Healthy Eating!

This Green Onion Salad is more than just a recipe; it’s a testament to how simple and delicious healthy eating can be. It addresses the common challenge of integrating fresh vegetables into your diet without adding complexity to your busy schedule. With its vibrant flavors, crisp textures, and incredible versatility, it’s poised to become a staple in your kitchen, just as it has in mine.

So, go ahead – sharpen your knife, gather your fresh ingredients, and whip up a batch of this fantastic salad. You’ll love how it brightens up your meals and leaves you feeling refreshed and nourished. Don’t forget to come back and let me know what you think!