Summer Greens Herb Salad with Basil Vinaigrette

Summer greens herb salad with basil vinaigrette.

This salad speaks and breathes summer. The abundance of colorful greens and fresh herbs sprinkled with some seeds for an additional nutritional crunch, all tossed together with a basil vinaigrette. This salad is honestly as pretty as a bouquet of flowers, and will add a pop of color and vibrance to any meal.

Not only does adding a variety of color to your salad boost the nutritional value, (eat the rainbow) but it also boosts your mood, as foods that are vibrant with color, spark joy in your body. The vinaigrette is made with heart and brain healthy Monounsaturated and Omega- 3 fats, so you’re nourishing your both your heart and brain. 

We love this salad paired with my lemon herb chicken and brown rice and almond milk pop under. Both recipes will be posted soon!

Summer greens salad with chicken and pop unders.

Serve this up at your next gathering and I’m sure you will be asked for the recipe. 

summer greens herb salad with basil vinaigrette

With love Jackie

Summer Greens Herb Salad with Basil Vinaigrette

Recipe by Jackie
5.0 from 1 vote



    Basil vinaigrette adapted from Living Ayurveda

    Basil Vinaigrette

    • 1/4 cup extra virgin olive oil

    • 1/4 cup cold pressed flax seed oil

    • 2 tablespoons lemon zest, roughly 2 lemons

    • 1/4 cup freshly squeezed lemon juice, juice the lemons you just zested

    • 1 teaspoon fine ground Celtic Sea salt

    • 1 teaspoon freshly ground pepper

    • 2 tablespoons fresh basil, finely chopped

    • For the Salad
    • 2-3 cups fresh greens, larger leaves shredded, or torn into pieces - I used a mixture of romaine, arugula and baby gems.  The amount of greens you use is dependent on how many people you're serving, as well as if this is a main or side salad.

    • 1 cup radicchio - thinly sliced 

    • 1/4 cup fresh mint leaves, thinly sliced, with a few extra leaves for garnish

    • 1/4 cup fresh basil leaves, thinly sliced, with a few extra leaves for garnish

    • 1 English cucumber, thinly sliced

    • Handful or two of Pumpkin seeds 

    • Roughly 2-3 tablespoons Hemp seeds

    • Optional - summer cherry tomatoes

    • Optional - diced avocado 


    • For the Vinaigrette: In a wide mouth canning jar or glass, whisk together the oils, lemon zest, lemon juice, salt and pepper, then fold in the basil.  Give a good whisk to combine. Take a bit of lettuce and dip it in the dressing and give it a taste, add more salt and pepper if needed. If not using the dressing right away, make sure to give it a good whisk before use.

    • For the Salad: Combine all the greens, herbs and sliced cucumber in a large salad bowl. Top the greens with the pumpkin and hemp seeds. Add the vinaigrette to taste, and toss to combine.

    Leftover dressing

    • Store leftover dressing in a sealed jar in the fridge for up to 3 days until ready to serve. If cold, allow to cool to room temperature and whisk, or shake well before serving.
    • Feel free to add any of your favorite items to this salad, cherry tomatoes, avocado, quinoa, millet, the list goes on and on.

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