Glowing Green Salad (Printable)

Crisp mixed greens with hydrating vegetables and zesty vinaigrette for a fresh, healthy boost.

# 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

# 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 and serve immediately.

# Expert Suggestions:

01 -
  • It's ready in 15 minutes flat—no cooking required, just good knife work and a little whisking.
  • The vinaigrette is so balanced and bright that even skeptics ask for the recipe.
  • Every vegetable stays crisp because you're not drowning them in heavy dressing.
  • It genuinely tastes better than it sounds, which is the best kind of surprise.
02 -
  • Don't dress the salad more than a few minutes before serving—those thin vegetable slices will start to soften and weep liquid if they sit too long in the vinaigrette.
  • The emulsification of the dressing is everything; whisk it like you mean it, and it'll cling to the vegetables instead of pooling at the bottom of the bowl.
03 -
  • Make your vinaigrette in a mason jar and shake it instead of whisking—it emulsifies beautifully and you can store leftovers for three days.
  • Dry your greens aggressively; wet leaves dilute the dressing and make everything taste flat instead of vibrant.
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