Mary Berry’s Green Salad is a fresh, vibrant side dish featuring a crisp mix of lettuce leaves, cucumber, and spring onions tossed in a classic vinaigrette. Ideally the salad leaves should be washed and spun completely dry before dressing to ensure the vinaigrette clings perfectly without sliding off.
Mary Berry Green Salad Recipe Ingredients
- 2 heads of Little Gem lettuce, leaves separated
- 1 small bag of mixed salad leaves (such as rocket, watercress, and baby spinach)
- 1/2 cucumber, thinly sliced
- 4 spring onions (scallions), trimmed and finely sliced
- 1 ripe avocado, peeled and sliced (optional, but recommended by Mary for creaminess)
- 1 tbsp fresh parsley or chives, chopped
For the Dressing:
- 6 tbsp sunflower oil (or light olive oil)
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp caster sugar
- 1 small garlic clove, crushed
- Salt and freshly ground black pepper
How To Make Mary Berry Green Salad Recipe
- Prepare the Greens: Separate the leaves of the Little Gem lettuce. Wash all the salad leaves thoroughly in cold water. Use a salad spinner to remove every drop of moisture; wet leaves will dilute the dressing and make the salad soggy.
- Chop the Vegetables: Slice the cucumber into thin rounds or half-moons. Finely slice the spring onions, using both the white and green parts for flavor and color. If using avocado, slice it just before serving to prevent browning.
- Make the Dressing: In a screw-top jar, combine the sunflower oil, white wine vinegar, Dijon mustard, sugar, and crushed garlic. Season generously with salt and black pepper.
- Emulsify: Screw the lid onto the jar tightly and shake vigorously for thirty seconds until the dressing is cloudy, thickened, and fully emulsified.
- Assemble: Place the dry lettuce leaves, cucumber slices, and spring onions into a large, wide salad bowl.
- Dress and Toss: Just before serving, pour the dressing over the salad. Use two large spoons to toss the salad gently, lifting the leaves from the bottom to ensure they are lightly coated but not drenched.
- Finish: Scatter the avocado slices (if using) and fresh herbs over the top. Serve immediately.
Recipe Tips
- Leaf Variety: Mary Berry suggests using a mix of textures. Little Gem provides crunch, while rocket (arugula) adds a peppery bite. Avoid using only soft lettuces like butterhead, as they can wilt quickly under the dressing.
- The Sugar Balance: The teaspoon of sugar in the dressing is crucial. It cuts the harsh acidity of the vinegar and the heat of the mustard, creating a rounded flavor that appeals to all palates.
- Garlic Infusion: For a milder garlic flavor, crush the clove slightly but leave it whole in the jar of dressing for an hour to infuse, then remove it before pouring over the salad.
- Avocado Prep: If you need to slice the avocado in advance, toss the slices in a little lemon juice to keep them bright green until you are ready to assemble the salad.
What To Serve With Mary Berry Green Salad
Green salad accompaniments are refreshing, crisp additions frequently served to cut through the richness of heavy main courses. Ideally the croutons should be added at the very last second to maintain their crunch against the moisture of the dressed leaves.
- Mary Berry Sausage Cassoulet or a rich beef stew
- Grilled chicken breast or poached salmon
- Mary Berry Cheese and Olive Bites
- A warm, crusty baguette
How To Store Mary Berry Green Salad
- Refrigerate: Once dressed, this salad does not store well and should be eaten immediately. The acid in the dressing will cause the leaves to wilt within thirty minutes.
- Prep Ahead: You can wash and dry the leaves up to twenty-four hours in advance. Store them in a sealed bag with a sheet of kitchen paper to absorb moisture. Store the dressing in a jar in the fridge for up to one week.
- Freeze: This recipe is not suitable for freezing. Lettuce and cucumber have high water content and will turn to mush when frozen.
Mary Berry Green Salad Nutrition Facts
- Calories: 110 kcal (per serving)
- Carbohydrates: 4g
- Protein: 1g
- Fat: 10g
- Fiber: 2g
- Sugar: 3g
Nutrition information is estimated per serving based on 4 servings.
FAQs
You can, but it will turn the salad leaves brown. White wine vinegar or cider vinegar keeps the salad looking fresh and vibrant green.
Yes, cherry tomatoes or sliced tomatoes are a classic addition. However, Mary Berry often keeps her “Green Salad” strictly green (cucumber, onion, avocado) for a specific visual aesthetic.
Walnut oil or avocado oil make delicious alternatives if you want a nuttier flavor profile, though sunflower oil is the traditional neutral choice for this recipe.
Try More Recipes:
- Mary Berry Mixed Bean Salad Recipe
- Mary Berry Watermelon and Feta Salad Recipe
- Mary Berry Fruit Salad Recipe
Mary Berry Green Salad Recipe
Description
A classic, crisp green salad with cucumber, spring onion, and a perfectly balanced French vinaigrette.
Ingredients
Instructions
- Wash and spin dry all salad leaves.
- Slice cucumber and spring onions.
- Combine oil, vinegar, mustard, sugar, and garlic in a jar.
- Shake vigorously to emulsify.
- Toss vegetables and leaves in a bowl.
- Dress immediately before serving.
Notes
- Add fresh herbs like chives or parsley for an extra flavor dimension.
- Ensure the salad bowl is large enough to toss without bruising the leaves.
- For a main meal, top with hard-boiled eggs or grilled tuna.
