Glowing Green Salad (Printable)

Vibrant mix of crisp greens, cucumber, celery, and peppers with tangy vinaigrette.

# What you 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 and serve immediately.

# Helpful Hints:

01 -
  • It actually tastes bright and alive, not like you're eating obligation.
  • Everything is raw and uncooked, so you can throw it together in the time it takes to think about lunch.
  • The vinaigrette is so simple and balanced that you'll find yourself drizzling it on other things all week.
02 -
  • Don't dress the salad until you're ready to eat it—waiting even ten minutes will turn your beautiful greens into a sad, wilted pile.
  • The mustard is what keeps the oil and acid from separating, so whisking it in properly makes all the difference between a silky dressing and one that falls apart.
03 -
  • Keep your greens in a salad spinner or wrapped in paper towels so they stay crisp between washing and eating.
  • Make the vinaigrette in a jar with a lid so you can shake it instead of whisking, and it'll keep for days in your refrigerator to use on other salads.
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