Glowing Green Salad (Printable)

Crisp greens and fresh vegetables with light vinaigrette for a vibrant, healthy 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

# Directions:

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 Suggestions:

01 -
  • It comes together in fifteen minutes, which means you can make it on a Tuesday night without the whole cooking-show production.
  • Every vegetable stays crisp and individual instead of becoming a sad, wet pile—the dressing is balanced enough that it doesn't turn everything into mush.
  • You can eat it straight away or let it sit for a bit, and it somehow tastes even better as the flavors get acquainted with each other.
02 -
  • Dressing vegetables ahead of time sounds efficient until you remember that greens start wilting the moment they meet liquid, so make your vinaigrette first and toss right before eating—patience in the wrong places makes everything sad.
  • The emulsification in your dressing is what makes it cling to vegetables instead of pooling at the bottom, so don't skip the Dijon mustard or the whisking—it's not decoration, it's structure.
03 -
  • Chill your bowl before you assemble the salad; a cold salad on a cold surface stays crisp longer and feels more refreshing on your tongue.
  • Make extra dressing and keep it in a jar in your refrigerator—it stays fresh for about a week and transforms any collection of vegetables into lunch the next day.
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