Glowing Green Salad (Printable Version)

Crisp greens and fresh vegetables tossed in a tangy lemon-olive oil vinaigrette for a refreshing, healthy dish.

# 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 (for crunch)

# 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. Serve immediately.

# Expert Advice:

01 -
  • Its like eating pure sunshine, the kind that wakes up every part of you
  • The crunch factor alone makes it addictive, but the way the vinaigrette ties everything together is pure magic
02 -
  • The dressing tastes completely different once it hits all those fresh vegetables, so resist the urge to adjust seasoning before tossing
  • Raw zucchini was a revelation to me, tender and mild in a way that cooked versions never achieve
03 -
  • Use your hands to toss the salad, you can feel when every leaf is perfectly coated
  • Room temperature vegetables absorb the dressing better than cold ones straight from the fridge
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