Glowing Green Salad (Printable Version)

Vibrant crisp greens with hydrating vegetables and zesty vinaigrette for a refreshing healthy meal.

# What You'll Need:

→ Base Greens

01 - 6 cups mixed baby greens (spinach, arugula, kale, or romaine)

→ Fresh 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

→ Light 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 Garnish

13 - 1/4 cup pumpkin seeds or sunflower seeds

# Directions:

01 - Combine mixed greens, cucumber slices, celery, julienned bell pepper, zucchini slices, and chopped parsley in a large salad bowl.
02 - Whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, sea salt, and black pepper in small bowl until fully emulsified.
03 - Pour vinaigrette over salad and toss gently to coat all ingredients evenly.
04 - Sprinkle with pumpkin or sunflower seeds if using. Serve immediately for optimal texture and freshness.

# Expert Tips:

01 -
  • The combination of raw vegetables delivers an immediate energy boost that coffee cannot match
  • You can prep everything in advance and toss it together when hunger strikes
02 -
  • Never dress your salad until right before serving or the greens will become sad and wilted
  • The vinaigrette tastes better after it sits for 10 minutes, so whisk it first then prep your vegetables
03 -
  • Dry your greens completely after washing, or the vinaigrette will slide right off
  • Room temperature vegetables absorb the dressing better than cold ones straight from the fridge
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