Glowing Green Salad (Print out)

Crisp mixed greens with hydrating vegetables and zesty vinaigrette for a refreshing 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 (for crunch)

# How to Make It:

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 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 Advice:

01 -
  • You will actually crave vegetables because every bite offers something different: crisp cucumber, snappy celery, peppery greens
  • The vinaigrette comes together in thirty seconds flat but tastes like something from a restaurant
02 -
  • Dress this salad right before serving because the acid in the vinaigrette will make delicate greens wilt if they sit too long
  • The zucchini works best when sliced paper thin: use a vegetable peeler or mandoline if you have one
03 -
  • Dry your greens completely or the dressing will not stick properly
  • Taste a leaf after tossing and adjust the salt: nothing ruins a good salad like under seasoning
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