Save Pin The first time I made this salad, my roommate walked into the kitchen and asked why I was eating grass. Five minutes later, she was standing at the counter with a fork, refusing to share.
Last summer, I brought this to a potluck where everyone else brought heavy pasta dishes. Within ten minutes, my giant bowl was empty and three people had asked for the recipe.
Ingredients
- Mixed baby greens: The combination of tender spinach, peppery arugula, sturdy kale, and crisp romaine creates texture variety that keeps every bite interesting
- Cucumber: Thinly sliced cucumber adds such satisfying crunch and I learned the hard way that thicker slices make the salad harder to eat
- Celery: Do not skip this because the subtle brightness and snap it brings is what makes the salad feel refreshing
- Green bell pepper: Julienned into matchsticks rather than chunks so you get that sweet pepper flavor in every forkful
- Zucchini: Raw zucchini sliced paper thin has this incredible mild sweetness and creamy texture that surprises people
- Fresh parsley: Chopped parsley brings a fresh herbal punch that makes the whole salad feel brighter and more finished
- Extra virgin olive oil: Use your best olive oil here because the flavor really shines in such a simple dressing
- Fresh lemon juice: The acid wakes up all the vegetables and makes the green colors absolutely pop on the plate
- Apple cider vinegar: Adds a mellow tang that rounds out the sharpness of the lemon juice beautifully
- Dijon mustard: This is the secret that helps the vinaigrette emulsify and cling to every single leaf
- Sea salt and black pepper: Freshly ground pepper makes a huge difference here and do not be shy with the salt
- Pumpkin seeds: Totally optional but that nutty crunch on top takes this from everyday salad to something special
Instructions
- Build your green foundation:
- Place all those beautiful mixed greens in your largest salad bowl and add the sliced cucumber, celery, bell pepper, zucchini, and chopped parsley right on top
- Whisk up the magic:
- In a small bowl, combine the olive oil, lemon juice, apple cider vinegar, Dijon mustard, salt, and pepper and whisk until it looks creamy and unified
- Bring it all together:
- Pour the vinaigrette over the salad and toss everything gently with salad servers until every leaf is lightly coated and glistening
- Finish with flair:
- Sprinkle those pumpkin seeds or sunflower seeds over the top if you are using them and serve right away while everything is super crisp
Save Pin My grandmother started eating a version of this every day for lunch and swore it gave her more energy than anything else she tried.
Make It Your Own
I have discovered that swapping in fresh mint leaves for some of the parsley transforms this into something completely different and wonderful. Sliced avocado adds creaminess that balances the crisp vegetables so perfectly. Sometimes I add thinly sliced radishes when I want extra color and peppery bite.
Pairing Ideas
This salad alongside grilled fish creates such a light and satisfying summer meal that never feels heavy. For heartier appetites, pair it with roasted chicken or even serve it as a bed for grilled shrimp. The acidity in the dressing cuts through rich dishes beautifully.
Meal Prep Magic
You can wash and chop all the vegetables up to three days ahead and keep them in separate containers. The vinaigrette keeps for a week in the fridge and actually tastes better after the flavors meld together.
- Store the dressed greens separately from any seeds until serving time
- Revive slightly wilted greens by soaking them in ice water for 10 minutes
- Always dry vegetables thoroughly before tossing with the dressing
Save Pin Something about eating this many vibrant greens at once just makes you feel like you are doing something good for yourself.
Recipe FAQs
- → How long does this stay fresh?
Best enjoyed immediately after dressing. If meal prepping, store greens and vegetables separately from the vinaigrette, then toss when ready to serve.
- → Can I use different greens?
Absolutely. Spinach, arugula, kale, romaine, or spring mix all work well. Choose what you enjoy most.
- → Is the vinaigrette adjustable?
Yes. Add more lemon juice for brightness, honey for sweetness, or adjust mustard and salt to your taste preferences.
- → What proteins complement this?
Grilled chicken, baked salmon, chickpeas, or hemp seeds add protein while maintaining the fresh, light profile.
- → Can I make it ahead?
Prepare ingredients and vinaigrette separately up to a day in advance. Combine just before serving for optimal texture.