Method

Herb preparation: Finely chop the preferred amount of parsley, basil, cilantro, and celery.

Vinaigrette making: In a mixing bowl, whisk together the extra virgin olive oil and fresh lemon juice to create a vinaigrette.

Salad assembly: In a large salad bowl, combine the arugula, spinach, romaine, butter lettuce, cucumber, chopped herbs, and celery.

Optional additions: Optionally, add sliced avocado and/or halved cherry tomatoes for additional flavor and texture.

Dressing: Drizzle the vinaigrette over the salad and toss gently to ensure even coating.

Crunchy toppings: Optionally, for added crunch, sprinkle toasted sunflower seeds, crushed macadamia nuts, or sliced almonds on top before serving.

Serving: Serve the salad as a refreshing stand-alone snack or as a vibrant side dish alongside your favorite dishes.

Refrigerate: Store undressed salad components separately in airtight containers in the refrigerator for up to 3-4 days. Add dressing just before serving.

Freezing: Not recommended for freezing as fresh greens will become wilted and lose their crisp texture when thawed.