Glowing Green Salad (Printable)

Crisp greens and fresh vegetables with zesty vinaigrette for a vibrant, healthy dish ready in 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

# How to Make It:

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 Advice:

01 -
  • It comes together in 15 minutes with zero cooking, so even on your most chaotic days this feels manageable.
  • Every bite stays crisp and fresh because the vegetables are prepared to stay hydrating and bright, not wilted or sad.
  • The vinaigrette is so simple and balanced that you'll find yourself making it for everything once you nail it here.
02 -
  • Never dress the salad more than 10 minutes before serving—I learned this the hard way and ended up with a wilted disappointment that nobody wanted.
  • The emulsification of the vinaigrette is non-negotiable; a proper whisk makes the dressing cling to everything instead of pooling at the bottom of the bowl like abandoned sadness.
03 -
  • Pat your greens completely dry with clean kitchen towels—moisture is the enemy of crispness and an enemy of the vinaigrette clinging properly.
  • Make your vinaigrette first and let it sit for a few minutes while you prep vegetables; the flavors marry and become more refined than if you use it immediately.
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