Glowing Green Salad (Printable)

Vibrant mix of crisp greens, cucumber, celery, and bell peppers with zesty vinaigrette. Ready in 15 minutes.

# Ingredient list:

→ 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

# Step-by-Step Guide:

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. Serve immediately.

# Expert Advice:

01 -
  • The vinaigrette comes together in seconds but makes everything taste alive
  • You can prep all the vegetables ahead and they stay crisp for days
02 -
  • The salad wilts quickly once dressed so always dress just before serving
  • Room temperature vegetables absorb dressing better than cold ones straight from the fridge
03 -
  • A mandoline makes those paper thin zucchini slices so much faster and more uniform
  • Use a glass bowl to toss the salad so you can see exactly how well the dressing is coating everything
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