Most Indo-Pak households I've dined at don't really get much more complicated than kachumber. If you want to upgrade a little, perhaps you could so a salad of spinach pakora over jicama, red onions, and mache tied together with a tamarind vinaigrette. Or play around with sev for some crunch with your salads. When it's just me, I sometimes make salad with cucumber, cilantro, onions, lettuce, toasted cumin and a little bit of Sriracha and ranch dressing mixed together.
If you want to use spinach, you could try spinach raita. Some links:
Another option is a Southern India cucumber+moong dal kosumalli:
Instead of, or in addition to, cucumber, you can use shredded carrots+tomatoes, or very finely shredded cabbage+green bell peppers, and so on.
Have you ever tried kachumber? There are lots of recipes online. It's one of the healthiest salads there is, but still very flavorful. If you can find black salt (kala namak), I recommend using it instead of regular salt, since it adds loads of flavor. More generally, I recommend seasoning the dish with chaat masala, which has, in addition to black salt, cumin, pepper, and mango powder. Mango powder isn't all that necessary; more lime is a good substitute.
I second the recommendation for kachumber with chaat masala. You can use any veggies you have on hand and are in season. Some recipes online have fruit in them along with the vegetables, but the owner of the Indian grocery where I shop said that people in India wouldn't make it that way (at least not the area where she was from).