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The essential green salad is deliberately uncomplicated. Mixed greens provide the base, while avocado, cucumber, broccoli and sprouts give the bowl enough variation in texture to feel complete.

The dressing stays equally simple: balsamic vinegar, olive oil, salt and pepper. With so few ingredients, the quality and freshness of the greens and oil are more noticeable than in a heavily dressed salad.

Treat the recipe as a flexible foundation rather than a rigid formula. Seeds, raisins or grapes can add contrast, but the core works because the vegetables remain recognizable and lightly dressed.

Ingredients

• 4 cups mixed greens
• 1 avocado, sliced
• 1 cup cucumber, sliced
• 1 cup broccoli florets, chopped
• 1 cup alfalfa sprouts
• 1/3 cup balsamic vinegar
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper to taste

Method

Place the greens, avocado, cucumber, broccoli and sprouts in a large bowl. Drizzle with balsamic vinegar and olive oil, season with salt and pepper, and toss gently. Serve at once.