Glowing Green Salad (Printable)

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

# What You 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

# 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.

# Top Tips:

01 -
  • It takes barely fifteen minutes from fridge to table, which means you can actually eat something nourishing on a busy day.
  • The vinaigrette is so clean and simple that it lets every vegetable shine instead of drowning them in heavy cream or complicated flavors.
  • This salad has become my secret weapon for feeling genuinely good after eating, not just satisfied.
02 -
  • Do not dress the salad more than a few minutes before eating, or the acid will begin to wilt the delicate greens and turn everything limp and sad.
  • If you're making this ahead, keep the vinaigrette separate and dress individual portions right before you eat; this changes everything about the texture and experience.
03 -
  • Slice your vegetables with a sharp knife or mandoline so each cut is clean and the vegetables don't bruise; bruised vegetables oxidize and turn dark, which affects both appearance and flavor.
  • Taste the vinaigrette before it meets the vegetables—this is your last chance to adjust the salt, acid, and oil balance without having to redo the entire salad.
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