Glowing Green Salad (Print View)

Crisp mixed greens with cucumber, celery, and peppers in zesty vinaigrette

# Components:

→ 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

# Method:

01 - Combine the 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 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 vinaigrette comes together in seconds and makes everything taste bright and alive
  • You can prep all the vegetables ahead and toss it together at the last minute
  • It stays crisp for hours, making it perfect for potlucks and meal prep
02 -
  • Do not dress the salad more than 30 minutes before serving or the greens will start to wilt
  • A mandoline makes the thin vegetable slices effortless if you have one
03 -
  • Dry your greens thoroughly after washing, wet greens will make the dressing slide right off
  • Taste the dressed salad and adjust the salt before serving, vegetables vary in natural saltiness
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