Glowing Green Salad (Printable Version)

Vibrant mixed greens with crisp vegetables and zesty vinaigrette. Perfect for a healthy boost in just 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

# 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's genuinely quick—no cooking, just chopping and whisking, so you can have it ready faster than deciding what to eat.
  • The mix of textures keeps it interesting without needing fancy ingredients or complicated techniques.
  • It actually makes you feel lighter and more awake, which is rare for food that tastes this good.
02 -
  • Don't dress the salad too far in advance or the greens will wilt—this is a last-minute kind of dish, which is actually its superpower.
  • The quality of your olive oil and the freshness of your lemon juice matter way more than any other single ingredient; those two things are what separate ordinary from luminous.
03 -
  • If your greens aren't as crisp as you'd like, soak them in ice water for ten minutes before you start—they'll come back to life in a way that feels almost miraculous.
  • Make the vinaigrette in a jar and keep it in the fridge; having it ready means you're much more likely to actually make the salad when you think about it.
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