This garden greens salad is a celebration of freshness and texture. A medley of crisp kale, tender red chard, and delicate lettuce forms the base, enriched with juicy cherry tomatoes, crunchy pistachios, and a whisper of sea salt. What elevates this salad is its herbaceous avocado dressing—silky, zesty, and deeply aromatic. It’s a dish that effortlessly balances simplicity with flavor, making it perfect for quick lunches or as an elegant side for a dinner spread.

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Ingredient Breakdown

The leafy foundation includes three distinct greens: kale brings structure and earthiness, red chard offers a vibrant bite with subtle bitterness, and lettuce adds a refreshing crunch. Together, they form a textured trio that’s both nutritious and satisfying.

Pistachios provide an unexpected nuttiness, lending a buttery crunch that contrasts beautifully with the soft greens. Cherry tomatoes, halved to burst their flavor, contribute brightness and a slight sweetness, while finely diced celery brings a crisp snap and clean flavor.

A dusting of nutritional yeast enhances the umami depth, tying the salad together with a cheesy nuance—without any dairy.

The dressing is rich in character: creamy avocado provides the base, thinned to pourable perfection with filtered water. Lemon juice adds brightness, while garlic cloves bring pungency and bite. Green onion and parsley add garden-fresh aroma, and dried dill imparts a grassy, almost citrusy note. A touch of salt and a whisper of black pepper round out the seasoning.

Step-by-Step Preparation Guide

Begin by washing the kale, red chard, and lettuce thoroughly. Drying the greens well is key to avoiding a watery salad. Once dry, chop them finely for easier bites and better distribution of flavors.

Place the chopped greens in a large mixing bowl. Drizzle with olive oil and season with sea salt. Using your hands, massage the greens gently for about one minute. This step isn’t just therapeutic—it breaks down the fibrous texture of kale and chard, making them more tender and palatable.

Next, add the finely diced celery, halved cherry tomatoes, and a generous handful of pistachios. Toss gently, being careful not to bruise the tomatoes.

For the dressing, place the avocado, water, lemon juice, garlic, green onion, parsley, dill, salt, and black pepper into a high-speed blender. Blend until the mixture becomes creamy and smooth, with a pourable consistency that clings lightly to a spoon.

Drizzle the dressing over the salad and mix until everything is evenly coated. The rich green dressing should envelop the greens without overwhelming them.
Finally, sprinkle the salad with nutritional yeast before serving. This finishing touch adds flavor depth and visual appeal.

Recipe Tips & Frequently Asked Questions

How to properly massage greens for better taste and texture
Always use clean hands and gently squeeze and fold the greens for about a minute. This helps tenderize the fibrous leaves, especially kale, and releases their natural flavors.

Tips for blending the dressing to a silky-smooth consistency
Use a ripe avocado and blend on high speed. Scrape down the sides if needed. If it’s too thick, add a splash of water until the texture is just right.

Storage advice for leftovers without losing freshness
Store the salad and dressing separately in airtight containers. Greens can last 1–2 days refrigerated, while the dressing stays fresh for up to 3 days. Avoid mixing them until just before serving to maintain texture.

Can I make the dressing ahead of time?
Yes, prepare it up to 3 days in advance. Store it in the fridge in a sealed jar. Stir before using, as slight separation may occur.

What’s the best substitute for nutritional yeast?
Grated parmesan (for non-vegan versions) or ground sunflower seeds can offer a similar savory touch.

Can this salad be made without a blender?
Yes, mash the avocado well with a fork, and whisk all ingredients by hand. The texture will be chunkier but still delicious.

What to Serve With This Recipe

To transform this salad into a filling main course, add grilled tofu, sliced tempeh, or roasted chickpeas for plant-based protein. Grilled chicken or seared salmon also complement the salad well for non-vegetarian options.

For a lighter accompaniment, pair it with crusty sourdough bread, herbed quinoa, or chilled cucumber soup. A sparkling citrus-infused water or a chilled glass of white wine works beautifully alongside its herbaceous profile.

As a dinner starter, serve it in small bowls topped with microgreens or edible flowers for a restaurant-style presentation. It’s a lovely opening act to any fresh, seasonal meal.

Creative Variations

Swap out the greens to fit what you have on hand—arugula for peppery zing, spinach for softness, or romaine for extra crunch. You can also mix and match nuts: toasted almonds, walnuts, or sunflower seeds all bring unique textures.

Stir in cooked grains like farro, barley, or brown rice to make the salad more substantial. Lentils or black beans are also excellent additions for protein and heartiness.

For a portable option, tuck the salad into a wrap or pita pocket with extra dressing on the side. It’s equally satisfying as a sandwich filling with layers of crunch, creaminess, and zest.

This garden greens salad is a bowl full of vibrant flavor and color, designed to delight both your palate and your plate. With its crisp textures, nutty accents, and luxuriously smooth dressing, it’s a dish you’ll find yourself returning to—simple enough for everyday meals, yet impressive enough for special occasions.

Ingredients

For the Salad:

½ cup cherry tomatoes, halved
1 celery stalk, finely diced
1 handful of shelled pistachios
4 cups mixed leafy greens (kale, red chard, and lettuce)
1 teaspoon olive oil
A pinch of sea salt
A sprinkle of nutritional yeast

For the Dressing:

½ ripe avocado
½ cup filtered water
1 tablespoon chopped green onion
1 tablespoon fresh parsley, chopped
1 teaspoon dried dill
2 garlic cloves, peeled
1 teaspoon lemon juice
1 teaspoon salt
A dash of black pepper

Instructions

Rinse and dry the kale, red chard, and lettuce thoroughly. Finely chop the greens, then place them in a large bowl. Drizzle with olive oil and add a pinch of salt. Gently massage the greens by hand for about a minute to soften their texture and enhance flavor.

Add in the diced celery, halved cherry tomatoes, and pistachios. Toss gently to distribute evenly throughout the salad.

To prepare the dressing, combine the avocado, water, lemon juice, garlic cloves, green onion, parsley, dill, salt, and black pepper in a blender. Blend on high speed until the mixture becomes creamy and smooth.

Pour the dressing over the salad and mix thoroughly, ensuring all the ingredients are well coated.

Finish by dusting the top with nutritional yeast before serving. Enjoy your vibrant and refreshing salad.