Seasonal Green Salad Delight (Printable Version)

A fresh mix of seasonal greens, crisp veggies, and tangy dressing for a light, flavorful dish.

# What You'll Need:

→ Salad Components

01 - 3.5 ounces baby spinach leaves
02 - 3.5 ounces arugula (rocket)
03 - 1.75 ounces mixed baby lettuces (red oak, frisée)
04 - 1 small cucumber, thinly sliced
05 - 1 medium radish, thinly sliced
06 - 1 small carrot, peeled and shaved into ribbons
07 - 1 avocado, sliced
08 - 1 ounce toasted pumpkin seeds (pepitas)

→ Vinaigrette

09 - 3 tablespoons extra virgin olive oil
10 - 1 tablespoon freshly squeezed lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey or maple syrup
13 - 1/4 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper

# How To Make:

01 - Combine the baby spinach, arugula, and mixed lettuces in a large salad bowl, ensuring even distribution of greens.
02 - Arrange the cucumber, radish, carrot ribbons, and avocado slices over the leafy base.
03 - Whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until fully emulsified and smooth.
04 - Drizzle the vinaigrette evenly over the salad immediately before serving, then toss gently to coat all ingredients without damaging delicate greens.
05 - Sprinkle toasted pumpkin seeds across the top as a finishing crunch and serve promptly while vegetables remain crisp.

# Expert Advice:

01 -
  • It comes together in fifteen minutes flat but looks like something from a restaurant menu
  • The vinaigrette strikes that perfect balance between sharp and sweet that makes you actually want to eat your greens
02 -
  • Dress this salad immediately before serving or the delicate greens will wilt and lose their appealing bounce
  • The vinaigrette makes enough for a generous coating, but start with half and add more if needed
03 -
  • Dry your greens thoroughly after washing, as water clinging to leaves prevents the vinaigrette from coating properly
  • Use a vegetable peeler to create those elegant carrot ribbons, they feel much more refined than chopped pieces

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