Glowing Green Salad (Printable Version)

Vibrant mixed greens with crisp vegetables and zesty vinaigrette for a healthy, refreshing boost.

# 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 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.

# Expert Tips:

01 -
  • It comes together in 15 minutes, which means you can actually make it on a weeknight without negotiating with yourself.
  • The vegetables stay impossibly crisp even an hour after dressing, so there's no sad, wilted salad situation.
  • One taste of that tangy vinaigrette and you'll realize store-bought dressings have been underselling you this whole time.
02 -
  • Don't overdress out of habit—this vinaigrette is potent, and you can always add more but never take it back; start with three-quarters of it and taste before adding the rest.
  • The secret to keeping vegetables crisp is cutting them thinly and close to serving time; thick cuts absorb the dressing unevenly and become limp faster.
03 -
  • If you're making this ahead, keep the greens and vegetables separate from the dressing and combine them only when you're ready to eat; assembled salads stay fresher and crispier this way.
  • Toast your seeds in a dry pan over medium heat for 2–3 minutes before adding them—it deepens their flavor and makes them taste intentional rather than like an afterthought.
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