Looking for a healthy mixed salad that’s quick to prepare, satisfying and full of fresh ingredients? This colourful salad combines crisp lettuce, juicy cherry tomatoes, tender asparagus, French beans and creamy avocado to create a simple meal that’s as nourishing as it is delicious.

It’s one of those recipes I come back to time and time again, particularly on busy days when I want something light but still filling. The combination of fresh vegetables, fibre and healthy fats makes it a lovely option for lunch, a light supper or a side dish alongside your favourite protein.

If you’re trying to eat more vegetables or simply want an easy meal that doesn’t require much time in the kitchen, this salad is a great one to keep in your regular rotation.

Why you’ll love this mixed salad recipe

• Ready in around 15 minutes.
• Packed with colourful vegetables and plant-based goodness.
• Naturally gluten-free and suitable for many dietary preferences.
• Contains fibre and healthy fats to help keep you feeling satisfied.
• Easy to adapt with seasonal ingredients or extra protein.
• Perfect for busy weekdays when you need something healthy and uncomplicated.

Nutritional benefits of this mixed salad

One of the things I love about this salad is that it offers plenty of nutrition without feeling heavy. Every ingredient brings something valuable to the plate.

Avocado

Avocado is rich in monounsaturated fats, the type of fats associated with heart health. It’s also a good source of fibre, potassium and vitamin E, which helps protect cells from oxidative stress. The creamy texture makes the salad feel much more satisfying, too.

Cherry Tomatoes

Cherry tomatoes provide vitamin C and contain lycopene, a naturally occurring antioxidant that has been widely researched for its potential role in supporting healthy ageing and overall wellbeing.

Asparagus

Asparagus is a lovely source of fibre and folate and contains a variety of beneficial plant compounds. It also adds freshness and a slight crunch to the salad.

French Beans

French beans are rich in nutrients while remaining light and versatile. They provide fibre as well as several vitamins and minerals that contribute to a balanced, varied diet.

Extra Virgin Olive Oil

Extra virgin olive oil is a staple of the Mediterranean diet and contains healthy monounsaturated fats and naturally occurring polyphenols. A simple drizzle can add both flavour and nutritional value to your meal.

Overall, this mixed salad is nutrient-dense, rich in colourful plant foods and an easy way to increase your vegetable intake without overcomplicating healthy eating.

Mixed Salad Ingredients

Serves 2.

• 1 handful of lettuce
• 6-7 cherry tomatoes, halved¼ red onion, finely sliced
• 1 handful of French beans, steamed
• 6 asparagus spears, steamed and sliced diagonally
• ½ avocado, sliced
• Extra virgin olive oil, to serve
• Tamari or apple cider vinegar, to serve

Ingredient Substitutions

One of the best things about salads is how adaptable they are. Feel free to use what you already have in the fridge or swap ingredients depending on the season.

• Lettuce: Use spinach, rocket or mixed leaves.
• French beans: Swap for green beans or sugar snap peas.
• Asparagus: Try cucumber or lightly steamed broccoli if asparagus isn’t in season.
• Red onion: Spring onions or shallots work beautifully if you prefer a milder flavour.
• Avocado: Feta cheese, toasted nuts or seeds can add a similar creaminess and texture.
• Dressing: A squeeze of fresh lemon juice is a lovely alternative to apple cider vinegar.

How to make the mixed salad

1. Wash and prepare all of your vegetables thoroughly. Some people like to soak produce in a bicarbonate of soda solution before rinsing, as it may help remove some surface residue and dirt.
2. Steam the French beans and asparagus until just tender. They should still have a little bite and retain their vibrant colour.
3. Prepare the lettuce, tomatoes, onion and avocado.
4. Arrange everything in a large serving bowl or on individual plates.
5. Top with the sliced avocado.
6. Finish with a drizzle of extra virgin olive oil and either tamari or apple cider vinegar.

Serve immediately and enjoy.

Expert Tips

• Avoid overcooking the vegetables. A little crunch gives the salad a much better texture.
• Add the dressing just before serving to keep the leaves fresh and crisp.
• Use a perfectly ripe avocado for the creamiest result.
• Prepare the vegetables in advance if you like to have healthy lunches ready during the week.
• To make the salad more substantial, add a source of protein such as grilled chicken, chickpeas, lentils, tofu or boiled eggs.

Storage Instructions

This salad is best enjoyed fresh, but you can prepare some of the ingredients ahead of time.

• Store the cooked vegetables in an airtight container in the fridge for up to two days.
• Keep the avocado separate and slice it just before serving.
• Add the dressing at the last minute, as dressed salad tends to wilt quickly.

A Simple Way to Eat More Vegetables

Healthy eating doesn’t have to involve complicated recipes or hours spent in the kitchen. Sometimes the simplest meals can be the most nourishing.

This mixed salad is a wonderful reminder that adding more vegetables to your day can be easy, delicious and entirely achievable, even when life feels busy.

Ready to Support Your Diet & Health Naturally?

As a nutritional therapist and health coach, I work with busy women who want to improve their energy, digestion, confidence and overall well-being through realistic, sustainable lifestyle changes.

My approach isn’t about strict rules or perfection. It’s about finding practical strategies that fit around work, family and everyday life so that healthy habits feel manageable and enjoyable.

If you’re looking for personalised support with your health goals, I’d love to help.

Explore my health coaching services or get in touch to find out how we can work together.

👉 Explore my health coaching services

👉 Contact me today to start your journey to better health.