Save Last July when my kitchen felt like an oven and cooking anything was out of the question, I started throwing every crisp green thing from my fridge into a bowl. The accidental combination of cool cucumber, snappy celery, and that bright lemon dressing actually made me stop complaining about the heat for five whole minutes.
My sister walked in mid-toss and looked skeptical about the pile of raw vegetables, but she went back for three servings. Now she texts me whenever she makes it, usually with some variation about how she added avocado or forgot the zucchini, and it still worked perfectly.
Ingredients
- 6 cups mixed baby greens: The combination of tender spinach, peppery arugula, sturdy kale, or crisp romaine creates layers of texture that keep every bite interesting
- 1 cucumber, thinly sliced: Cucumbers are mostly water, which means they bring this incredible refreshing quality that balances the richer greens perfectly
- 1 cup celery, thinly sliced: Don't skip celery here because those strings actually add this satisfying crunch that makes you feel like you're really eating something substantial
- 1 cup green bell pepper, julienned: Cutting peppers into thin strips instead of chunks distributes the sweet crunch throughout every forkful
- 1 cup zucchini, thinly sliced: Raw zucchini has this mild, almost melon-like flavor that nobody expects but everyone loves once they try it
- 1/2 cup fresh parsley, chopped: Parsley isn't just garnish, it brings this fresh, grassy brightness that makes the whole salad taste clean and finished
- 3 tablespoons extra virgin olive oil: A good olive oil is the backbone here, carrying all those bright flavors and coating each leaf just right
- 2 tablespoons fresh lemon juice: Fresh lemon absolutely matters here because bottled juice tastes flat and misses those aromatic oils that make the dressing sing
- 1 tablespoon apple cider vinegar: This adds just enough tang and complexity to round out the sharpness of the lemon juice
- 1 teaspoon Dijon mustard: The mustard is what actually makes the dressing cling to the vegetables instead of pooling at the bottom of your bowl
- 1/2 teaspoon sea salt: Salt is essential to wake up all those vegetable flavors and make them taste like themselves
- 1/4 teaspoon freshly ground black pepper: Fresh pepper has this floral spice that pre-ground lost months ago in the factory
- 1/4 cup pumpkin seeds or sunflower seeds: The seeds are optional but they add this nutty richness that makes the salad feel complete and satisfying
Instructions
- Build your green foundation:
- Pile all those mixed greens into your largest bowl, giving yourself room to really toss everything together without making a mess on your counter
- Add the crunch:
- Scatter in the cucumber slices, celery strips, bell pepper, zucchini, and chopped parsley, distributing them evenly so every bite gets a bit of everything
- Whisk the magic:
- In a small bowl, combine the olive oil, lemon juice, apple cider vinegar, Dijon mustard, salt, and pepper, whisking until the mixture clouds together and thickens slightly
- Bring it together:
- Pour the dressing over the salad and use both hands to gently lift and turn the greens until every leaf is glistening and coated, then sprinkle with seeds if you're using them
Save Something about that combination of cool vegetables and bright dressing just transforms a regular weekday dinner into something that feels intentional and cared for. My partner actually requests this now when they've had a long day and need food that doesn't ask for anything from them.
Make It Your Own
The beauty here is how flexible this recipe actually is. Sometimes I'll throw in sliced avocado when I want something creamier, or fresh mint when the garden is exploding with it and I don't know what else to do with it all.
The Art of Thin Slicing
Take your time cutting those vegetables into thin, even slices. The difference between a chunky cucumber and delicate rounds is actually huge, making the whole salad feel more elegant and somehow more refreshing.
Serving Suggestions
This salad somehow manages to be both a light lunch and a perfect side. It sits beautifully next to grilled fish or roasted chicken, but I've eaten entire bowls for lunch with no complaints from my stomach.
- Try swapping lemon juice for lime to give the whole thing a tropical twist
- Leftovers work for breakfast topped with a soft boiled egg
- The vinaigrette ratio is memorizable once you make it a few times
Save This salad taught me that sometimes the simplest ingredients, treated with just enough care, become the things you crave most on hot days and busy nights.
Recipe FAQ
- → How long does this salad stay fresh?
Best enjoyed immediately after dressing. If storing, keep vegetables and vinaigrette separately in the refrigerator for up to 2 days. Toss just before serving.
- → Can I make the vinaigrette ahead of time?
Absolutely. Whisk the vinaigrette ingredients together and store in an airtight container in the refrigerator for up to a week. Give it a good shake or whisk before using.
- → What other vegetables work well in this mix?
Sliced radishes, shredded carrots, snow peas, or fresh basil leaves make excellent additions. Avocado adds creaminess while fresh mint provides extra brightness.
- → Is this suitable for meal prep?
Yes. Prepare all vegetables and store in a sealed container. Keep the vinaigrette separate and combine when ready to eat. Add seeds right before serving for maximum crunch.
- → How can I add more protein?
Top with grilled chicken, fish, tofu, or chickpeas. Hemp seeds or chopped nuts also provide protein while maintaining the fresh, light character of the dish.