Glowing Green Salad (Print Version)

Vibrant crisp greens with hydrating vegetables in zesty light vinaigrette

# 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

# Directions:

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 is incredibly hydrating thanks to cucumber, celery, and zucchini.
  • The entire recipe is vegan, gluten-free, and dairy-free.
  • It takes only 15 minutes to prepare from start to finish.
  • The zesty lemon and Dijon vinaigrette provides a bright, tangy flavor profile.
02 -
  • Check your Dijon mustard label to ensure it meets your dietary needs, as it contains mustard allergens.
  • Always use fresh lemon juice rather than bottled for the most vibrant flavor.
  • If using seeds, lightly toast them beforehand to enhance their nutty flavor.
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