Glowing Green Salad (Printable)

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

# How-To:

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.

# Insider Tips:

01 -
  • It comes together faster than ordering takeout, yet tastes like you spent the evening in the kitchen.
  • Every bite has actual texture and flavor—not that sad, wilted feeling most salads develop after five minutes.
  • It works equally well as a weeknight dinner foundation or a side that makes grilled fish feel effortless.
02 -
  • Dress the salad no more than five minutes before serving—longer and even the crunchiest greens surrender to the liquid, turning everything into mush with good intentions.
  • The quality of your olive oil and lemon actually matters here because there's nowhere for mediocrity to hide when a salad has only six core ingredients.
03 -
  • Wash your greens the night before and store them between paper towels in a sealed container—they'll be somehow crispier and more willing to hold onto their texture through the dressing.
  • Make the vinaigrette separately and store it in a jar; drizzle just before eating so you can control how much dressing touches the salad and leave the rest on the side for people who want more.
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