Glowing Green Salad (Print Version)

Vibrant mix of crisp greens and hydrating vegetables with zesty vinaigrette. Ready in 15 minutes.

# Components:

→ 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 - Combine the mixed greens, cucumber, celery, bell pepper, zucchini, and parsley in a large salad bowl.
02 - Whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl until fully emulsified.
03 - Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
04 - Sprinkle with pumpkin or sunflower seeds if using. Serve immediately.

# Expert Advice:

01 -
  • You get that satisfying crunch without any heavy ingredients weighing you down
  • The vinaigrette comes together in seconds and makes everything taste alive
02 -
  • The dressing can be made up to three days ahead and kept in a jar, just give it a good shake before using
  • This salad tastes best within an hour of dressing, so don't let it sit too long or the greens will start to wilt
03 -
  • Dry your greens thoroughly after washing because water on the leaves prevents the dressing from sticking properly
  • Toast the pumpkin seeds in a dry pan for two minutes before adding them for an even deeper nutty flavor
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