Ingredients:

  • 6 oz baby spinach
  • 6 oz arugula or spring mix
  • 1 cup thinly sliced red cabbage
  • 1 cup sliced English cucumber
  • 1 medium shredded carrot
  • 1/4 cup thinly slivered red onion
  • 1/4 cup sunflower seeds or pepitas
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Wash the baby spinach and arugula/spring mix thoroughly. Use a salad spinner to remove all excess moisture until the leaves are completely dry to the touch. Tear larger leaves into bite-sized pieces and place them in a large mixing bowl along with the sliced red cabbage.
  2. Add the sliced English cucumber, shredded carrots, and slivered red onion to the bowl. Toss gently with hands or tongs to distribute the colors evenly.
  3. In a mason jar, combine the extra-virgin olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, sea salt, and cracked black pepper. Shake vigorously for 30 seconds until the mixture is thickened and opaque.
  4. Drizzle the dressing over the greens just before serving. Gently fold the salad from the bottom up to coat every leaf without bruising the greens, then sprinkle the sunflower seeds on top.