Glowing Green Salad (Print)

Crisp mixed greens with cucumber, celery, and bell pepper in a zesty lemon-olive oil vinaigrette.

# 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 (for crunch)

# Method:

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.

# Expert Advice:

01 -
  • Quick and Easy: Preparation takes only 15 minutes with no cooking required.
  • Nourishing Ingredients: Features a variety of hydrating vegetables and nutrient-dense greens.
  • Dietary Friendly: A perfect choice for those following vegan, gluten-free, or dairy-free diets.
  • Light and Zesty: Contains only 120 calories per serving with a bright, refreshing flavor profile.
02 -
  • Ensure your vegetables are sliced as thinly as possible to provide a delicate, crisp texture and better absorption of the dressing.
  • Always whisk the vinaigrette in a separate small bowl before pouring it over the greens to achieve a perfect emulsion.
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