Mixed Greens Power Bowl (Print Version)

A vibrant medley of fresh greens, vegetables, beans, and crunchy nuts perfect for a quick wholesome meal.

# What You Need:

→ Greens

01 - 4 cups mixed salad greens (spinach, arugula, kale, romaine)

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, sliced
04 - 1 red bell pepper, thinly sliced
05 - 1 large carrot, shredded
06 - 1 small avocado, sliced

→ Legumes

07 - 1 can (15 oz) chickpeas or black beans, rinsed and drained

→ Nuts and Seeds

08 - 1/3 cup toasted walnuts or almonds, roughly chopped
09 - 2 tablespoons pumpkin seeds

→ Dressing

10 - 3 tablespoons olive oil
11 - 1 tablespoon lemon juice
12 - 1 tablespoon apple cider vinegar
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon honey or maple syrup
15 - Salt and black pepper to taste

# Directions:

01 - Layer mixed greens in a large salad bowl as the foundation
02 - Position cherry tomatoes, cucumber slices, bell pepper, shredded carrot, and avocado slices neatly over the greens
03 - Distribute rinsed chickpeas or black beans evenly across the bowl
04 - Sprinkle toasted nuts and pumpkin seeds over the composed salad
05 - Whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper in a small bowl until emulsified
06 - Drizzle prepared dressing over the salad just before serving and toss gently to combine, or maintain layered presentation

# Expert Tips:

01 -
  • It comes together in fifteen minutes, which means you're never more than a quick knife and a bowl away from something genuinely nourishing.
  • The bowl adapts to whatever you have on hand, so it never feels repetitive or like you're following orders.
  • You get that satisfying contrast of textures—creamy avocado, snappy cucumber, warm toasted nuts—all in one bowl.
02 -
  • If you're making this ahead for a lunch box or event, keep the dressing separate and dress just before eating—soggy greens are avoidable tragedy.
  • The order of ingredients matters less than you'd think, but the dressing really does come last, so don't skip that step thinking it'll save time.
03 -
  • Toast your own nuts if you can—the difference between pre-toasted and fresh-toasted is the difference between a nice salad and one you actually crave.
  • If avocado isn't in season or you're tired of the expense, a dollop of tahini mixed into the dressing gives you creaminess without the cost or the browning timeline.
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