Glowing Green Salad (Print Version)

Crisp greens and hydrating vegetables with zesty 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 Steps:

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 comes together in 15 minutes flat, no cooking required—perfect when you need energy without effort.
  • The combination of crisp textures keeps things interesting, and the vinaigrette is bright enough to make even skeptical eaters actually enjoy their greens.
  • It's naturally vegan and gluten-free, so you can serve it without worrying about dietary restrictions.
02 -
  • Don't dress the salad more than a few minutes before eating—the greens will start to wilt if they sit in the vinaigrette too long, and you'll lose that essential crispness.
  • If you're using the seeds, toast them quickly in a dry pan for 2–3 minutes before sprinkling; it brings out a nuttiness that makes them taste like you actually put in effort.
03 -
  • Keep your salad components cold until the last moment—chill your bowl in the fridge for 5 minutes before assembling if you have time, and you'll notice the difference in how long the salad stays crisp.
  • Make the vinaigrette first and let it sit for a few minutes before using; the flavors marry and become more balanced than when they're first whisked together.
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