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homemade vinaigrette recipe

Mixed Herb Garden Salad Recipe

This Mixed Herb Garden Salad is a fresh, colourful and flavour-packed dish made with crisp lettuce, baby spinach, aromatic herbs, crunchy vegetables and a zesty homemade lemon vinaigrette. Perfect as a light lunch, healthy side dish or barbecue accompaniment, it's quick to prepare, naturally nutritious and bursting with vibrant flavours that everyone will love. Ready in just 30 minutes, this refreshing salad is ideal for any occasion.
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Prep Time 25 minutes
Cook Time 5 minutes
Course Dinner, Lunch, Salad
Cuisine Continental
Servings 6
Calories 246 kcal

Equipment

  • 1 Large Salad Mixing Bowl – Used to combine all the vegetables, herbs and dressing without spilling.
  • 1 Sharp Chef’s Knife Essential for chopping lettuce, herbs and vegetables neatly and safely.
  • 1 Chopping Board Provides a stable, hygienic surface for preparing all the fresh ingredients
  • 3 Measuring Spoons Ensures accurate measurements of herbs, seasonings and dressing ingredients for consistent flavour.
  • 1 Measuring Jug – Used to accurately measure liquids such as lemon juice and olive oil.
  • 1 Citrus Juicer Or Lemon Squeezer – Helps extract fresh lemon juice efficiently while keeping seeds out of the dressing.
  • 1 Small Mixing Bowl Ideal for whisking together the homemade lemon vinaigrette before adding it to the salad.
  • 1 Small Jar With Lid – Perfect for shaking the dressing until smooth and well emulsified. It can also be used for storing leftover dressing.
  • 1 Wooden Spoon Or Salad Servers – Used to gently toss the salad, ensuring the ingredients are evenly coated without bruising the delicate leaves.
  • 1 Large Serving Bowl – Presents the finished salad beautifully for serving at the table.
  • 1 Salad Spinner or Kitchen Paper Towels – Removes excess water from the washed vegetables and herbs, helping the dressing cling better and keeping the salad crisp.

Ingredients
  

For The Salad

  • 1 Large Romaine Lettuce Chopped: Provides a wonderfully crisp base with a refreshing crunch and plenty of vitamins.
  • 2 Cups Baby Spinach: Adds tenderness vibrant colour and valuable nutrients including iron and folate.
  • ½ Cup Fresh Parsley Roughly Chopped: Delivers a bright, peppery flavour that complements the vegetables beautifully.
  • ¼ Cup Fresh Basil Leaves: Adds sweet herbal notes and a wonderfully fragrant aroma.
  • ¼ Cup Fresh Mint Leaves: Introduces cooling freshness that pairs perfectly with the citrus dressing.
  • 3 Tablespoons Fresh Dill: Provides delicate herbal complexity with a subtle anise flavour.
  • 3 Tablespoons Fresh Chives Finely Chopped: Offers a mild onion flavour without overpowering the salad.
  • 2 Medium Cucumbers Sliced: Adds refreshing crunch and keeps the salad wonderfully light.
  • 250 g Cherry Tomatoes Halved: Bursting with natural sweetness and juicy flavour.
  • 1 Large Yellow Pepper Thinly Sliced: Contributes sweetness, colour and satisfying crispness.
  • 1 Large Red Pepper Thinly Sliced: Enhances both appearance and nutritional value.
  • ½ Small Red Onion Thinly Sliced: Adds gentle sharpness and beautiful colour contrast.
  • 2 Ripe Avocados Diced: Creates creamy richness while supplying heart-healthy fats.
  • ¼ Cup Toasted Sunflower Seeds: Adds a pleasant nutty crunch and extra protein.
  • ¼ Cup Pumpkin Seeds: Offers texture minerals and healthy fats.

For The Homemade Lemon Vinaigrette

  • 4 Tablespoons Fresh Lemon Juice: Gives the dressing its bright refreshing citrus flavour.
  • 1 Teaspoon Lemon Zest: Intensifies the fresh lemon aroma.
  • 6 Tablespoons Extra Virgin Olive Oil: Creates a silky dressing while adding healthy monounsaturated fats.
  • 1 Tablespoon Honey: Softens the acidity with gentle natural sweetness.
  • 2 Garlic Cloves Finely Minced: Adds savoury depth and aromatic flavour.
  • 1 Teaspoon Dijon Mustard: Helps emulsify the dressing while providing subtle tanginess.
  • 1 Teaspoon Sea Salt: Enhances every flavour throughout the salad.
  • ½ Teaspoon Freshly Ground Black Pepper: Adds gentle warmth and balance.
  • 1 Tablespoon Fresh Chopped Parsley: Adds extra freshness to the vinaigrette.
  • 1 Teaspoon Fresh Thyme Leaves: Brings earthy herbal notes that complement the citrus perfectly.

Instructions
 

Step 1: Prepare The Fresh Vegetables

  • Wash the romaine lettuce, baby spinach and all the fresh herbs thoroughly under cold running water.
  • Dry everything well using a salad spinner or clean kitchen towels. Removing excess moisture helps the dressing cling to the vegetables instead of pooling at the bottom of the bowl.
  • Chop the romaine into bite-sized pieces and place it in a large salad bowl.
  • Add the baby spinach and gently toss the leafy greens together.
    • Dry leaves make a noticeable difference to the final texture, keeping the salad crisp for longer.

Step 2: Prepare The Fresh Herbs

  • Roughly chop the parsley.
  • Tear the basil leaves into smaller pieces by hand to preserve their natural oils.
  • Pick the mint leaves from the stems and leave small leaves whole while roughly chopping larger ones.
  • Finely chop the dill and chives.
  • Add all the herbs to the bowl with the leafy greens.
    • Tearing delicate herbs instead of slicing them helps retain their wonderful aroma.

Step 3: Slice The Vegetables

  • Slice the cucumbers into thin rounds.
  • Cut each cherry tomato in half.
  • Slice the red and yellow peppers into thin strips.
  • Finely slice the red onion into delicate rings.
  • Dice the ripe avocados into evenly sized cubes.
  • Arrange all the prepared vegetables neatly over the salad leaves without mixing just yet.
    • Tip: Uniformly cut vegetables make every forkful balanced and visually appealing.

Step 4: Toast The Seeds

  • Heat a dry frying pan over medium heat.
  • Add the sunflower seeds and pumpkin seeds.
  • Stir continuously for 3–5 minutes until lightly golden and fragrant.
  • Remove from the heat immediately and allow them to cool completely.
    • Toasting enhances both the flavour and crunch of the seeds without needing additional oil.

Step 5: Prepare The Homemade Lemon Vinaigrette

    In a small mixing bowl or jar, combine:

    • Fresh lemon juice
    • Lemon zest
    • Dijon mustard
    • Honey
    • Minced garlic
    • Sea salt
    • Black pepper
    • Chopped parsley
    • Fresh thyme
    • Slowly pour in the extra virgin olive oil while whisking continuously until the dressing becomes smooth and slightly thickened.
    • Alternatively, place all the ingredients into a sealed jar and shake vigorously for about one minute.
      • Whisking continuously helps create a silky vinaigrette that coats every ingredient beautifully.

    Step 6: Assemble The Salad

    • Add the sliced cucumbers, tomatoes, peppers, onions and avocado to the bowl of greens.
    • Sprinkle the cooled toasted sunflower and pumpkin seeds evenly across the top.
    • Drizzle about two-thirds of the vinaigrette over the salad.
    • Using large salad servers, gently lift and fold the ingredients together until everything is evenly coated.

    Step 7: Taste And Adjust

    • Taste the salad before serving.
    • Add a little more salt if required.
    • Add extra lemon juice for additional freshness if desired.
    • Sprinkle a few extra fresh herbs over the top for a vibrant finish.
    • Drizzle over the remaining vinaigrette if serving immediately.
      • Final seasoning should always be adjusted just before serving for the freshest flavour.

    Step 8: Serve Immediately

    • Transfer the salad to a chilled serving bowl or platter.
    • Garnish with whole herb leaves for an elegant presentation.
    • Add a few lemon wedges around the edge for guests to squeeze over if desired.
    • Serve your Mixed Herb Garden Salad immediately while the vegetables remain beautifully crisp and refreshing.

    Notes

    • 🥗 For the freshest flavour, use crisp vegetables and freshly picked herbs whenever possible.
    • 🍋 Freshly squeezed lemon juice makes a noticeable difference to the homemade vinaigrette, giving it a bright, zesty taste.
    • 🌿 Feel free to adjust the mix of herbs to suit your preference. Parsley, basil, mint, dill and chives all work beautifully together.
    • 🥑 Add the avocado just before serving to keep it fresh and prevent browning.
    • 🌻 Lightly toasting the sunflower and pumpkin seeds enhances their nutty flavour and adds extra crunch.
    • 🥣 Toss the salad gently after adding the dressing to avoid bruising the delicate leaves and herbs.
    • 🧂 Always taste the vinaigrette before dressing the salad and adjust the seasoning with extra salt, pepper or lemon juice if needed.
    • ❄️ If preparing ahead, store the salad ingredients and dressing separately, then combine them just before serving to maintain the best texture.
    • 🍽️ This salad is delicious on its own or served with grilled chicken, fish, prawns, steak or crusty bread for a more substantial meal.
    • 💚 Best enjoyed immediately after assembling, when the vegetables are crisp, the herbs are fragrant, and the flavours are at their freshest.
    Keyword Mixed Herb Garden Salad