8 ounces mixed salad greens, washed and dry

1 English cucumber, skinned and cut into ribbons

1–2 stalks celery, ends cut and diced

1–2 sweet peppers, chopped

1 kohlrabi, skinned and sliced

¼ yellow onion (or substitute same amount sweet onion)

½–1 cup shredded carrot

Fresh basil leaves, chopped, to taste

Fresh cilantro leaves (and/or flowers), chopped, to taste

Fresh mint leaves, chopped, to taste

Fresh parsley, chopped, to taste

Your favorite salad dressing, to taste

Kosher salt, to taste

Fresh ground black pepper, to taste

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Prepare all vegetables: peel, slice, dice, and shred as directed.
In a large salad bowl, combine mixed greens, cucumber ribbons, celery, sweet peppers, kohlrabi, onion, and shredded carrot.
Gently toss in the chopped fresh herbs: basil, cilantro, mint, and parsley.
Season with kosher salt and fresh ground black pepper.
Drizzle your favorite salad dressing over the top, tossing gently to coat all ingredients evenly.
Serve immediately as a refreshing side dish or light main course.

Assemble just before serving to maintain freshness and crispness.

Adjust herbs and seasoning to taste for optimal flavor.

Mix vegetables gently to avoid bruising delicate greens.

Experiment with toppings or dressings to customize the salad.