What You’ll Love About This Recipe
Fresh vegetable salads are a fun, easy way to add more color and crunch to your meals. They’re perfect for busy days or when you want something light yet satisfying. – Quick and Simple: With just a few steps, you can whip up a healthy, tasty salad in no time. – Customizable: Use your favorite veggies or whatever’s fresh to make it your own. – Refreshing and Healthy: Packed with vitamins and nutrients, it’s a dish you’ll feel good about eating.
Recipe
Fresh vegetable salads are a vibrant and nutritious dish that can be customized with a variety of seasonal produce. Packed with vitamins, fiber, and antioxidants, they make a perfect light meal or side dish.
Ingredients:
- 2 cups mixed greens (spinach, arugula, or lettuce)
- 1 cucumber, sliced
- 1 bell pepper, diced
- 1 carrot, grated
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- ¼ cup fresh herbs (parsley, cilantro, or basil)
- 2 tbsp olive oil
- 1 tbsp lemon juice or vinegar
- Salt and pepper to taste
- Optional: feta cheese, nuts, or seeds for topping
Instructions:
- Wash and chop all vegetables.
- In a large bowl, combine greens, cucumber, bell pepper, carrot, tomatoes, onion, and herbs.
- In a small bowl, whisk olive oil, lemon juice, salt, and pepper to make the dressing.
- Drizzle the dressing over the salad and toss gently to coat.
- Top with optional ingredients like feta or nuts if desired.
Notes:
- Use fresh, crisp vegetables for the best texture.
- Store leftovers in an airtight container for up to 1 day (dressing may wilt greens).
Time:
- Prep: 15 minutes
- Cooking: 0 minutes
- Serving: 2-4
- Calories: ~120 per serving (without toppings)
- Cuisine: International
Equipment
Preparing fresh vegetable salads requires minimal equipment to guarantee efficiency and quality. Having the right tools can make the process smoother and more enjoyable.
- Sharp chef’s knife
- Cutting board
- Mixing bowls (various sizes)
- Salad spinner or colander
- Measuring cups and spoons
- Peeler or grater
Nutrition
Fresh vegetable salads are packed with essential nutrients, offering a healthy and delicious meal option. Below is the nutritional breakdown per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150 kcal |
| Protein | 5 g |
| Carbohydrates | 20 g |
| Fiber | 6 g |
| Fat | 7 g |
| Vitamin A | 50% DV |
| Vitamin C | 80% DV |
| Calcium | 10% DV |
| Iron | 15% DV |
What to Serve With This Recipe
When I make a fresh vegetable salad, I love pairing it with grilled chicken or fish for a satisfying, protein-packed meal. A slice of warm, crusty bread or a soft baguette on the side adds the perfect touch to round it out. It’s a simple combo that always feels fresh and filling!
Grilled Protein Options
Since a fresh vegetable salad is light and crisp, pairing it with grilled protein turns it into a satisfying meal. I love adding grilled chicken, shrimp, or salmon for a boost of flavor and texture. Marinating the protein in lemon, garlic, or herbs complements the salad’s freshness. Grilling adds a smoky touch that balances the veggies perfectly. It’s simple, healthy, and makes the meal feel complete.
Fresh Bread Varieties
Pairing a fresh vegetable salad with grilled protein is great, but sometimes I like to round out the meal with a side of fresh bread. A crusty baguette or warm focaccia adds texture, while whole-grain slices bring nutty flavor. I’ll even toast sourdough for crunch. Don’t forget soft rolls—they’re perfect for soaking up leftover dressing. Bread turns a simple salad into something hearty and satisfying.
