Feel-Good Green Summer Salad (So Light & Satisfying)

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feel oh so good green summer salad

if you’re craving a salad that’s fresh, flavorful, satisfying, and packed with good-for-you ingredients, this is the one.

the feel oh so good green summer salad is the ultimate green bowl — with vibrant veggies, crunchy seeds, a touch of parmesan, and a zesty cilantro-honey vinaigrette. it’s perfect for warmer weather!!

it’s easy to make, full of texture, and loaded with nutrients that’ll leave you feeling energized and nourished.

this salad is super easy to make vegan with dairy free cheese and maple syrup instead of honey!

taste and texture

this salad has it all: it’s bright, herby, savory, and a little sweet.

the roasted brussels sprouts and peas add a cozy, caramelized flavor that plays perfectly with the fresh cucumber and chopped spinach.

parmesan bring richness, while sunflower and pumpkin seeds add a nutty crunch in every bite.

the vinaigrette is tangy and slightly sweet with fresh cilantro, garlic, lemon, and honey — light but flavorful, and it ties everything together beautifully.

nutrient-dense and feel-good

this salad is loaded with fiber, healthy fats, plant-based protein, and essential vitamins and minerals. you’re getting:

• leafy greens like spinach and brussels sprouts for vitamin k and antioxidants
• avocado oil for heart-healthy fats and potassium
• peas for protein and fiber
• seeds for zinc, magnesium, and a crunchy dose of healthy fat
• marinated artichokes for fiber and gut-supportive prebiotics
• a vinaigrette made with avocado oil and fresh herbs to support brain and skin health

it’s not just delicious — it’s a true powerhouse.

how to make it

you’ll start by finely chopping the brussels sprouts in a food processor, then roasting them with green peas in the oven until golden and crispy.

while they roast, you’ll dice the cucumber, chop the spinach and artichokes, and make the vinaigrette with avocado oil, lemon, apple cider vinegar, honey, dijon, garlic, and cilantro.

once everything is prepped, toss it all together in a big bowl with seeds, and vegan parmesan. drizzle with dressing and give it a good mix.

substitutions and swaps

• make it vegan: just swap the honey in the vinaigrette for maple syrup or agave. everything else is already plant-based.
• no cilantro? use fresh basil or flat-leaf parsley instead.
• no peas? try roasted edamame or chickpeas.
• no brussels sprouts? shredded cabbage or kale works great.
• nut-free? this salad is already nut-free — just double-check your parmesan and artichokes.

how to serve it

this salad is satisfying enough to eat on its own as a light lunch or dinner, but also pairs well with a protein like grilled tofu, lentil patties, or tempeh.

you can also stuff it into a wrap or pita with hummus, or serve it alongside roasted sweet potatoes or a chilled quinoa salad.

it’s the perfect fresh side dish for summer gatherings.

storage tips

if you’re meal prepping, store the vinaigrette separately and add just before serving to keep the salad crisp.

the roasted brussels and peas can be made ahead and stored in an airtight container in the fridge for up to 4 days.

fully assembled, the salad will keep for about 2–3 days in the fridge.

if you like Feel-Good Green Summer Salad (So Light & Satisfying), you’ll also love these other recipes of mine!

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Creamy and Nourishing High Protein Green Glow Soup

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Low Carb Plant Based Protein-Packed Lasagna

The Best Vegan Tortilla Soup – Creamy and Protein-Packed

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