Green Salad I

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Lettuce + cucumbertop 1% of all pairs
   Smell alikestrong
   Cooked together1,409 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

2. Parsley + dilltop 1% of all pairs
   Smell alikestrong
   Cooked together669 recipes

   Shared aroma: p-mentha-1,3,8-triene (camphor, herbal).

3. Tomato + olivetop 1% of all pairs
   Smell alikemoderate
   Cooked together15,539 recipes

   Shared aroma: 3-hexenal (apple, fruity).

4. Cucumber + dilltop 1% of all pairs
   Smell alikestrong
   Cooked together530 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

5. Cucumber + tomatotop 4% of all pairs
   Smell alikemoderate
   Cooked together2,405 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lettuce

Provides crisp leafy bulk and a crunchy texture.

Cucumber

Adds crisp texture and fresh, watery moisture.

Tomatoes (in the method)

Add juice and sweetness that moisten the salad.

Vegetable or olive oil

Coats the vegetables and carries flavor, adding richness.

Lemon juice

Adds acidity that brightens the flavor and balances the oil.

Swap the onion

How well each one fits the dish's main ingredients (lettuce, cucumber, tomato, parsley, dill, mint, olive):

1. Eggplantfits better
2. Beetrootfits better
3. Spinachfits better
4. Onionthe original

Fit is the average pairing score against lettuce, cucumber, tomato, parsley, dill, mint, olive. Candidates are from the same food group and used in at least 100 recipes.