I just avoid complicated salads, unless the salad is itself the main course.
For our salads to go with dinner, I plop some lettuce (prepped upon purchase then stored in the salad spinner in the fridge) on the plate, top with any beans and/or vegetables left over from other meals, then sprinkle on some vinegar, olive oil, salt, and pepper. I almost always have left-over prepped onions, mushrooms, peppers, olives, onions, and tomatoes (only when in season -- otherwise they taste horrible) available*. 2 minutes, tops.
If it is the main course, as we do about once a week in the warmer months, I do spend more time on it. But it's still faster than most anything else I could make.
* At the end of the week, anything remaining gets used on pizza or burritos -- also veg prep nightmares.