My GF (vegetarian) uses a home-made dressing of olive oil, lemon juice, sea salt, onion, ginger, and garlic.
I have had it and it is tasty. However, when I'm alone I can't be bothered with the effort LOL and I like my greens raw anyway. If I need something extra I use spicy mustard with my cauliflower (I know it's a little weird.) I would try and find ones you like, experiment a bit. I prefer cauliflower, as noted, as well as spinach and carrots. I could chomp on them all day, I'm embarrassed to say I've killed a whole head of cauliflower in one sitting.
I like a salad of romaine and tons of parsley topped with a whole chopped pineapple and a few sliced oranges. I sometimes add cilantro too. I've also been known to eat a whole head of celery, dipped in Megan Elizabeth's mango chutney. But don't feel like you have to make yourself eat something you don't want. You don't have to eat greens everyday.
Try your best to get the best quality dark leaves. You can make crazy different sauces other than tomato sauces; out of ingredients such as: avo, tahini, coconut jelly (if you eat overts or extraneous seeds), oj, lemon, lime, sweet peppers, tomatoes, dates, cucumber, celery, zuchini or cucumber spiralized (which I'm now beginning to do), root vegetables like carrot, beet if that's your thing, herbs and spices if that is your things as well. I wasn't craving for leaves before, but now I'm feeling for them and I can make things SO NOT boring.
But I do, however, like to eat things as plainly as possible and as mono as possible as well, but the options just make boredom an impossibility for me.
Hey Andrew, don't know if anyone has mentioned this yet, I don't have time to read all the comments, but for me, adding fat to my veggies really helps me get them down. For example, last night I ate almost an entire lb. of baby spinach mashed together with avocado, lemon juice, and tomatoes. I was still under 10% fat for the day. I also like to make a sauce with veggies and add a little avocado or hemp, pumpkin, or sunflower seeds.
I have a website with lots of LFRV recipes - www.lowfatrawrecipes.blogspot.com
I also REALLY like raw tabbouleh - chop up about 3 bunches of parsley and add chopped tomatoes, green onion, and cauliflower that you process in food processor to rice like consistency. (if you don't have processor, you can chop it as finely as you can) You want about 2:2:1 ratio of parsley, tomatoes, cauliflower and green onions to taste. I also like to use the food processor for the parsley but you have to be careful to only pulse it. If you let it run continually it gets stringy and wet. This is best left in fridge over night or at least an hour. It triples in goodness overnight! I could eat a whole bucket of this stuff!
Hope that helps! Much love - Erin