Glowing Green Salad (Print)

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

# Directions:

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

# Expert Advice:

01 -
  • The vinaigrette comes together in seconds but tastes like something from a fancy restaurant
  • Every bite delivers satisfying crunch and refreshing brightness that wakes up your palate
02 -
  • This salad is best enjoyed immediately after dressing as the greens will start to wilt after about 15 minutes
  • The vinaigrette can be made up to 3 days ahead and stored in the refrigerator but bring it to room temperature before using
03 -
  • Dry your greens thoroughly after washing to prevent the dressing from sliding right off onto the bottom of the bowl
  • Let the sliced vegetables sit in the dressing for 2 minutes before tossing for deeper flavor infusion
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