Glowing Green Salad (Printable Version)

Vibrant mix of crisp greens, hydrating vegetables, and zesty vinaigrette ready in 15 minutes.

# What You'll Need:

→ Greens

01 - 6 cups mixed baby greens (spinach, arugula, kale, or romaine)

→ Hydrating Vegetables

02 - 1 cucumber, thinly sliced
03 - 1 cup celery, thinly sliced
04 - 1 cup green bell pepper, julienned
05 - 1 cup zucchini, thinly sliced
06 - 1/2 cup fresh parsley, chopped

→ Vinaigrette

07 - 3 tablespoons extra virgin olive oil
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon Dijon mustard
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper

→ Optional Add-ins

13 - 1/4 cup pumpkin seeds or sunflower seeds

# How to Make It:

01 - In a large salad bowl, combine the mixed greens, cucumber, celery, bell pepper, zucchini, and parsley.
02 - In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, salt, and pepper until well emulsified.
03 - Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
04 - Sprinkle with pumpkin or sunflower seeds if desired. Serve immediately.

# Expert Advice:

01 -
  • The crisp vegetables practically wake up your palate with every crunch
  • It comes together in fifteen minutes but looks like something from a fancy cafe
02 -
  • Damp greens will make your dressing slide right off, so spin or pat them completely dry before tossing
  • The vinaigrette tastes infinitely better after sitting for ten minutes, so whisk it first and let it marry
03 -
  • Invest in a salad spinner if you make this often. Wet greens are the enemy of good vinaigrette adhesion.
  • Taste the dressing before you pour it. Sometimes lemons are more acidic than others and need a tiny pinch of sugar to balance.
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