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Chopped Vegetable Salad

A vibrant salad bursting with fresh vegetables and a zesty lemon-garlic dressing, perfect for warm weather and quick meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups mixed salad greens Feel free to use your preferred greens.
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced
  • 1 whole bell pepper, diced
  • 1 whole carrot, shredded
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup parsley, chopped Fresh parsley or dried herbs can be used.
Dressing Ingredients
  • 1/4 cup olive oil Can be swapped for avocado oil.
  • 2 tablespoons lemon juice Freshly squeezed for best flavor.
  • 2 cloves garlic, minced
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. In a large bowl, combine the salad greens, cherry tomatoes, cucumber, bell pepper, carrot, red onion, and parsley. Toss gently to mix.
  2. In a separate small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper. Taste and adjust seasonings as needed.
  3. Pour the dressing over the salad and toss to coat evenly.
  4. Serve immediately, enjoying your refreshing and healthy chopped vegetable salad!

Notes

Best served chilled or at room temperature. For a heartier meal, pair with grilled chicken or fish. Store leftovers in an airtight container for up to 3 days, but best when consumed within 24 hours.