Fresh Vegetable Salad Recipe Description:
This refreshing vegetable salad is a vibrant medley of colorful veggies tossed in a light lemon-olive oil vinaigrette. Packed with vitamins, minerals, and fiber, it’s perfect as a side dish, light lunch, or healthy snack. Quick to prepare and endlessly customizable!
Prep & Cook Time:
Prep time: 15 minutes
Cook time: None
Total time: 15 minutes
Servings: 4
Ingredients:
For the Salad:
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1/4 cup carrot, shredded
1/4 cup red onion, thinly sliced
1/2 cup purple cabbage, thinly shredded
1/4 cup sweet corn (optional, steamed or canned)
2 tbsp fresh parsley or cilantro, chopped
1 cup mixed lettuce or baby spinach
For the Dressing:
2 tbsp extra virgin olive oil
1 tbsp lemon juice (or vinegar)
1 tsp honey or maple syrup (optional)
1/ tsp Dijon mustard (optional
Salt & black pepper to taste
Instructions:
Prepare the vegetables:
Wash all vegetables thoroughly. Dice, slice, or shred as listed above.
Make the dressing:
In a small bowl, whisk together olive oil, lemon juice, honey (if using), mustard, salt, and pepper.
Assemble the salad:
In a large salad bowl, combine all the chopped vegetables and greens.
Toss and serve:
Pour the dressing over the vegetables and toss gently to coat evenly. Serve immediately or refrigerate for 10–15 minutes before serving for a chilled version.
Nutritional Information (Per Serving – approx.)
Nutrient Amount
Calories 110 kcal
Carbohydrates 10g
Protein 2g
Fat 7g
Fiber 3g
Sugar 5g
Sodium 120mg
Vitamin A 70% RDA
Vitamin C 80% RDA
Iron 6% RDA
Calcium 4% RDA
Note: Nutritional values may vary based on specific vegetables and dressing ingredients used.
FAQs – Vegetable Salad
Q1: Can I make this salad in advance?
A: Yes! You can prep the vegetables in advance and store them separately. Add the dressing just before serving to avoid sogginess.
Q2: What other veggies can I add?
A: You can add avocado, radish, zucchini, sugar snap peas, or blanched green beans.
Q3: Is it okay to skip the oil?
A: Yes, you can skip the oil or substitute it with yogurt, tahini, or a low-fat dressing if you’re reducing fat intake.
Q4: How can I add protein to this salad?
A: Add chickpeas, black beans, grilled tofu, paneer, feta cheese, or boiled eggs for a protein boost.
Q5: How long does this salad last in the fridge?
A: Without dressing, up to 2 days. With dressing, it’s best consumed within a few hours.