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    Home » Recipes » Vegan Main Dishes

    Orange and Cucumber Salad with Spring Greens

    Published: Apr 29, 2014 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Spring’s early greens, including baby bok choy, arugula, and watercress cross paths with the last of the cold season’s small oranges in this easy and delectable salad. Recipe from Wild About Greens. Photos by Susan Voisin.

    Serves: 4 to 6

    • ½ English (hothouse) cucumber, thinly sliced
    • 3 to 4 small oranges (such as clementines), peeled and sectioned
    • 2 big handfuls young arugula leaves
    • 1 baby bok choy, thinly sliced
    • ½ bunch watercress leaves
    • 1 cup green sprouts (such as pea shoots)
    • Toasted pumpkin seeds (pepitas) or sunflower seeds, as desired
    • Juice of ½ orange
    • Juice of ½ lemon
    • 1 teaspoon each lemon and orange zest, or more to taste,
      optional (but highly recommended)
    • 1 to 2 tablespoons extra-virgin olive oil
    • Salt and freshly ground pepper to taste

    Combine all the ingredients in a serving bowl. Toss together and serve.

    Spring greens salad with cucumbers and oranges

    • Here are more recipes for Leafy Spring Greens and colorful green salads.

     

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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