Merken An afternoon spent at my neighbour's garden, surrounded by vegetables she'd just harvested, is when this salad truly came alive for me. She handed me a basket of cucumber and bell peppers, still warm from the sun, and insisted I take them home to make something simple. That night, I threw together whatever greens I had, whisked up a quick vinaigrette, and discovered that sometimes the best meals need no fuss, just freshness. It's become my go-to when I want to feel nourished without spending hours in the kitchen.
I made this for a friend who'd been under the weather, and watching her eyes light up when she took that first bite made me realise how powerful simple, clean food can be. She kept asking what was in the vinaigrette, amazed that something so flavourful came from just a handful of pantry staples. That moment stuck with me—the salad became less about being "healthy" and more about genuine care served on a plate.
Ingredients
- Mixed baby greens (6 cups): Spinach, arugula, kale, or romaine all work beautifully, and mixing varieties keeps things interesting; pre-washed greens save time without sacrificing quality.
- Cucumber (1, thinly sliced): The watery core of the salad, keeping everything hydrating and light; slice it just before serving so it doesn't weep into the dressing.
- Celery (1 cup, thinly sliced): This adds a subtle herbal note and surprising crunch that elevates the whole dish beyond ordinary.
- Green bell pepper (1 cup, julienned): Sweet and crisp, it catches the vinaigrette perfectly and adds visual brightness.
- Zucchini (1 cup, thinly sliced): Raw zucchini is tender and slightly sweet, acting as a gentle backdrop for bolder flavours.
- Fresh parsley (1/2 cup, chopped): Not just decoration—it brings an earthy freshness that makes you taste every element more vividly.
- Extra virgin olive oil (3 tablespoons): Use one you actually enjoy tasting, as it's the foundation of the dressing and deserves quality.
- Fresh lemon juice (2 tablespoons): Bottled won't give you the same brightness; squeeze it fresh if you can.
- Apple cider vinegar (1 tablespoon): It adds complexity and a slight tang that keeps the salad from tasting flat.
- Dijon mustard (1 teaspoon): This tiny amount acts as an emulsifier, helping the oil and lemon juice marry together instead of separating.
- Sea salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Grind the pepper fresh—pre-ground loses its punch.
- Pumpkin or sunflower seeds (1/4 cup, optional): Toast them lightly beforehand and they'll add a nutty depth that transforms the entire salad.
Instructions
- Assemble your greens and vegetables:
- Pour your greens into a large bowl and arrange the cucumber, celery, bell pepper, zucchini, and parsley around them—no need to mix yet. This way you can admire the colours before everything comes together, and you'll catch any pieces that need adjusting.
- Create the vinaigrette:
- Whisk the olive oil, lemon juice, apple cider vinegar, mustard, salt, and pepper in a small bowl until the mixture turns slightly creamy and pale. You'll know it's ready when you can see the oil and acid have begun to bond.
- Dress and toss gently:
- Pour the vinaigrette over the salad and use your hands or two large spoons to toss everything together with care—rough handling bruises delicate greens. Take your time and make sure every leaf gets a light coating of dressing.
- Top with seeds and serve immediately:
- Scatter the toasted seeds across the top if you're using them, then bring the salad to the table right away. Fresh salad waits for no one.
Merken My partner surprised me one morning by setting this salad on the table with fresh bread and soft cheese, calling it "a celebration breakfast." We ate it slowly, sitting by the window, and I realised this salad had quietly become part of how we show love in our home—through attention to ingredients and the simple act of eating well together.
The Power of Fresh, Not Frozen
There's something about vegetables picked or purchased on the same day you eat them that changes everything. I once made this salad with vegetables I'd bought three days prior, stored poorly, and the difference was striking—they'd lost their snap and subtle sweetness. Now I'm intentional about shopping the day-of or the morning-of when possible, treating the freshness as part of the recipe itself, not an afterthought.
Why the Vinaigrette Matters More Than You'd Think
A salad is only as good as its dressing, and this vinaigrette proves that simplicity is where power lives. The combination of lemon juice, vinegar, and mustard creates layers of flavour that make every vegetable taste more like itself. I've watched people take one bite and immediately ask for the recipe because they've tasted the difference between a salad and a salad done right.
Making It Your Own, Without Losing What Works
This is a foundation, not a prison—you can absolutely play within these boundaries and create something entirely personal. I've added avocado when I wanted richness, swapped lime for lemon when citrus felt too bright, and tucked in mint or fresh dill depending on my mood. The structure holds everything together while you explore.
- Toast your seeds lightly in a dry pan for 2-3 minutes to unlock their nutty flavour and add textural surprise.
- If you're serving this at a gathering, keep the dressing separate and let people dress their own portions—it stays fresh longer and respects different preferences.
- Massage the tougher greens like kale with a pinch of salt before adding them to the salad; it softens them slightly and makes them more enjoyable to eat.
Merken This salad has taught me that eating well doesn't require complexity, just intention and respect for what you're putting into your body. Serve it with confidence, knowing you've created something nourishing and genuinely delicious.
Antworten auf Rezeptfragen
- → Wie lange hält sich der zubereitete Salat?
Am besten wird der Salat sofort serviert, damit das Grün frisch und knusprig bleibt. Das Dressing kann bis zu einer Woche im Kühlschrank aufbewahrt werden.
- → Kann ich das Dressing anpassen?
Ja, ersetzen Sie Zitronensaft durch Limette für eine etwas säuerliche Note. Fügen Sie etwas Honig oder Ahornsirup hinzu, wenn Sie eine mildere Säure bevorzugen.
- → Welche anderen Gemüse kann ich hinzufügen?
Avocado, frische Minze, dünne Radieschenscheiben oder even geriebener Möhren passen hervorragend. Ergänzen Sie auch gebratene Tofuwürfel oder Kichererbsen für mehr Protein.
- → Ist dieser Salat für die Mealprep-Vorbereitung geeignet?
Ja! Bereiten Sie die Gemüse im Voraus vor und bewahren Sie sie getrennt vom Dressing im Kühlschrank auf. Kurz vor dem Servieren Dressing hinzufügen.
- → Kann ich eine andere Greens-Mischung verwenden?
Absolut. Jede Mischung aus zarten Blattsalaten funktioniert gut. Romana, Eisbergsalat oder Baby-Spinat allein sind ebenfalls hervorragende Optionen.