Save My aunt Sarah used to bring this salad to every family gathering, and it was the one thing everyone would crowd around, plates in hand, before we even sat down to eat. She always said the secret was cutting everything thinly enough that you could taste all the vegetables together in one bite. I have been making it for years, and it is still the salad that disappears first, even among people who swear they do not like salads.
Last summer I made this for a rooftop dinner with friends, and someone actually asked if there was something special in the dressing. I told them it was just lemon and olive oil, but really it was the thin ribbons of cucumber and zucchini that made each forkful feel so refreshing. We sat there picking at the bowl long after the main course was finished, talking about how something so simple could taste so good.
Ingredients
- 6 cups mixed baby greens: I like using spinach, arugula, and kale together for different textures and flavors, but whatever looks freshest at the market works beautifully
- 1 cucumber, thinly sliced:Thin slices are the key here, they almost melt into the salad while still adding that perfect cool crunch
- 1 cup celery, thinly sliced:Fresh celery brings a subtle aromatic brightness that balances the greens
- 1 cup green bell pepper, julienned:Cut into thin strips for pops of sweetness and a satisfying crunch in every bite
- 1 cup zucchini, thinly sliced:Raw zucchini is mild and refreshing, especially when cut paper thin
- 1/2 cup fresh parsley, chopped:Do not skip this, it adds an herbal freshness that ties everything together
- 3 tablespoons extra virgin olive oil:A good quality olive oil makes the dressing feel luxurious
- 2 tablespoons fresh lemon juice:Fresh squeezed is non negotiable here, bottled juice cannot compare to the brightness
- 1 tablespoon apple cider vinegar:Adds a gentle tang that complements the lemon without overpowering
- 1 teaspoon Dijon mustard:This helps the vinaigrette come together and adds just the right amount of depth
- 1/2 teaspoon sea salt:Enhances all the natural flavors of the vegetables
- 1/4 teaspoon freshly ground black pepper:A little kick that brings everything to life
- 1/4 cup pumpkin seeds or sunflower seeds:These add the most wonderful nutty crunch on top
Instructions
- Prep your vegetables:
- Take your time slicing the cucumber, celery, bell pepper, and zucchini as thinly as you can, then toss everything into your largest salad bowl along with the greens and parsley
- Make the vinaigrette:
- Whisk the olive oil, lemon juice, apple cider vinegar, Dijon, salt, and pepper in a small bowl until it looks thick and creamy
- Bring it together:
- Pour the dressing over the salad and toss gently with your hands, making sure every leaf and vegetable gets coated
- Finish with crunch:
- Sprinkle the seeds over the top right before serving so they stay perfectly crisp
Save This has become my go to for busy weeknight dinners when I want something that feels light but still satisfying. There is something about all those crisp vegetables and that bright vinaigrette that makes you feel like you are doing something good for yourself without sacrificing flavor.
Making It Your Own
I have learned that this salad is incredibly forgiving, which is probably why I make it so often. Sometimes I add sliced avocado for creaminess, or throw in some fresh mint leaves when the garden is overflowing. The foundation stays the same, but it never tastes exactly the same twice.
Pairing Ideas
While this is substantial enough to eat on its own for a light lunch, it also pairs beautifully with grilled fish or roasted chicken. The vinaigrette has enough acidity to cut through richer proteins while still letting them shine.
Storage And Prep
You can wash and dry the greens and slice all the vegetables up to two days ahead, storing them separately in the refrigerator. The vinaigrette keeps for a week in a sealed jar, just give it a good shake before using. Do not combine everything until you are ready to serve.
- If you have leftover dressed salad, store it in a container with a paper towel to absorb excess moisture
- The seeds can be toasted beforehand for even more flavor, just let them cool completely
- This recipe doubles easily for larger gatherings
Save Hope this bright, crunchy salad brings as much joy to your table as it has to mine over the years.
Recipe FAQ
- → Can I prepare the vegetables ahead of time?
Yes, wash and slice the vegetables up to 24 hours in advance. Store them in airtight containers in the refrigerator. Keep the dressing separate and toss just before serving to maintain crisp texture.
- → What greens work best in this bowl?
Mixed baby greens including spinach, arugula, kale, or romaine provide excellent variety. Choose tender leaves for the best eating experience. Feel free to use whatever fresh greens you have available.
- → How long does the vinaigrette stay fresh?
The whisked dressing keeps well in the refrigerator for up to one week. The olive oil may solidify when cold, so let it come to room temperature and whisk again before using. Store in a sealed jar.
- → Can I add protein to make it more filling?
Absolutely. Grilled chicken, baked fish, chickpeas, or hard-boiled eggs pair wonderfully. The notes suggest pairing with grilled proteins for a complete meal. Tofu or tempeh also work nicely for plant-based options.
- → What can I substitute for apple cider vinegar?
White wine vinegar, red wine vinegar, or champagne vinegar all work well. The recipe also suggests swapping lemon juice for lime juice to change the flavor profile slightly while maintaining brightness.
- → How do I prevent soggy leftovers?
Store dressed portions separately or keep the vinaigrette on the side. The vegetables stay crisp for 2-3 days when refrigerated without dressing. Add seeds just before eating to preserve their crunch.