Glowing Green Salad (Printable)

Crisp greens and fresh vegetables in light vinaigrette for a healthy, vibrant meal.

# 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:

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.

# Expert Hints:

01 -
  • It's ready in fifteen minutes flat, which means you can make something genuinely nourishing on even the busiest days.
  • The combination of textures—crisp, tender, juicy—keeps every bite interesting instead of feeling like you're eating rabbit food.
  • You can actually taste the freshness, and that moment when you realize salad can be genuinely delicious never gets old.
02 -
  • Don't dress the salad too far in advance—fifteen minutes is the sweet spot before the greens start to wilt and lose their structure, though the flavor actually improves as it sits.
  • The magic of emulsification means that even a small amount of mustard keeps the oil and vinegar together, so don't skip it thinking it won't matter.
03 -
  • Toast your seeds in a dry pan for about ninety seconds before adding them; this tiny extra step elevates them from pleasant to absolutely crave-worthy.
  • Keep a fresh lemon on your counter at all times—using real lemon juice instead of bottled makes this salad taste like you actually know what you're doing in the kitchen.
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