Fresh Tangy and Addictive Salad Recipe
Description:
This fresh tangy and addictive salad is a flavor-packed dish bursting with crisp vegetables, juicy fruits, and a lip-smacking tangy dressing. It’s perfect as a light lunch, side dish, or refreshing dinner. The combination of tangy lemon, a touch of sweetness, and crunchy textures makes it impossible to stop eating!
Total Time:
Preparation Time: 15 minutes
Mixing Time: 5 minutes
Total Time: 20 minutes
Servings:
Serves 2–3 people
Ingredients:
For the Salad:
1 cup cherry tomatoes (halved)
1 cucumber (sliced thin or chopped)
1 cup mixed lettuce or baby spinach
- ½ red onion (thinly sliced)
1 small carrot (julienned or grated)
½ red bell pepper (sliced)
½ cup boiled chickpeas (optional for protein)
½ avocado (diced)
2 tbsp fresh coriander or parsley (chopped)
For the Tangy Dressing:
3 tbsp olive oil
2 tbsp lemon juice (freshly squeezed)
1 tbsp apple cider vinegar or white vinegar
1 tsp honey or maple syrup
½ tsp Dijon mustard
¼ tsp salt
¼ tsp black pepper
½ tsp chili flakes (optional for a spicy kick)
Instructions:
1. Prepare the vegetables:
Wash and chop all the vegetables as listed above. Place them in a large salad bowl.
2. Make the tangy dressing:
In a small bowl, whisk together olive oil, lemon juice, vinegar, honey, mustard, salt, and pepper until smooth and emulsified.
3. Combine and toss:
Pour the dressing over the vegetables. Toss gently until everything is evenly coated.
4. Add toppings:
Sprinkle fresh herbs and chili flakes (if using). You can also add crumbled feta cheese or toasted nuts for extra crunch.
5. Serve immediately:
Serve chilled or at room temperature for a fresh, zingy experience!
Chef’s Tips:
Add grilled chicken or shrimp to turn it into a protein-packed meal.
For extra flavor, add a few olives or roasted seeds.
Use lime juice instead of lemon for a sharper tang.
Nutritional Information (Per Serving):
Nutrient Amount
Calories ~210 kcal
Protein 4 g
Carbohydrates 15 g
Fat 14 g
Fiber 4 g
Sugar 5 g
Question & Answer Section
Q1: Can I make this salad ahead of time?
Yes! You can chop the veggies and prepare the dressing ahead of time. Mix them only before serving to keep the salad crisp.
Q2: What can I use instead of olive oil?
You can use avocado oil, sunflower oil, or any light vegetable oil.
Q3: How can I make this salad vegan?
Simply use maple syrup instead of honey, and avoid cheese or use a vegan alternative.
Q4: Can I store leftovers?
Store in an airtight container for up to 1 day in the refrigerator. The veggies may lose some crunch, but the flavor will deepen.
Q5: What makes this salad so addictive?
The balance of tangy lemon, sweet honey, crisp vegetables, and creamy avocado — all working together to hit every flavor not