Glowing Green Salad (Printable)

Vibrant mix of crisp greens, hydrating vegetables, and zesty vinaigrette for a healthy 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

# 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. Serve immediately.

# Expert Tips:

01 -
  • It actually tastes refreshing instead of virtuous, which is the whole point of eating salad anyway.
  • Everything comes together in fifteen minutes, no cooking required, so even on your busiest days you can eat something that makes you feel genuinely nourished.
  • The combination of textures keeps things interesting—crispy, juicy, tender—so your fork never gets bored.
02 -
  • Wet greens will cause your vinaigrette to slide right off, so pat them completely dry even though it feels fussy—this is the difference between a salad that tastes dressed and one that tastes watered down.
  • Don't dress the entire salad if you're not serving it immediately; keep the vinaigrette separate and dress individual portions so the greens stay crisp and fresh-tasting.
03 -
  • Massage your kale with a tiny bit of salt and lemon juice a few minutes before assembling if you're using it—this softens it slightly and makes it less tough to eat raw.
  • Toast your seeds in a dry pan for two minutes before adding them; the difference between raw and toasted seeds is honestly the difference between a good salad and one you actually crave.
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