Cold-Pressed Olive Oil and Hemp Seed Salad with Charred Lemon Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fresh, nutrient-packed salad combining sustainable hemp seeds with crisp greens, dressed in a bright charred lemon vinaigrette. This Mediterranean-inspired salad recipe (vegan, gluten free), ready in about 15 minutes, pairs mixed salad greens, hulled hemp seeds, cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 5 min Serves 4 Mediterranean cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat a dry skillet over medium-high heat. Place 1 whole lemon on the skillet and cook, turning occasionally, for 5 minutes until the skin is charred and fragrant. Remove and let cool slightly.
  2. Step 2: Cut the charred lemon in half and squeeze the juice into a small bowl, removing seeds. Add 3 tbsp extra virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp sea salt, and 1/4 tsp black pepper. Whisk vigorously until emulsified.
  3. Step 3: In a large mixing bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 medium diced cucumber, and 1/4 cup hulled hemp seeds. Pour the vinaigrette over the salad and toss gently until all ingredients are evenly coated.
  4. Step 4: Serve immediately for the freshest taste and texture.

Frequently asked questions

How long does Cold-Pressed Olive Oil and Hemp Seed Salad with Charred Lemon Vinaigrette take to make?

Total time is about 15 minutes (10 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cold-Pressed Olive Oil and Hemp Seed Salad with Charred Lemon Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed salad greens from drying out.

Can I substitute ingredients in Cold-Pressed Olive Oil and Hemp Seed Salad with Charred Lemon Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cold-Pressed Olive Oil and Hemp Seed Salad with Charred Lemon Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cold-Pressed Olive Oil and Hemp Seed Salad with Charred Lemon Vinaigrette vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes