Keep it light and healthy with this chopped vegetable salad with fresh summer vegetables and zesty, lip smacking lemon-garlic dressing! It’s quick, easy and customizable.
Dressing: In a small bowl combine the dressing ingredients and mix well, set aside.
Assemble salad: In a large bowl, add the cucumber, bell peppers, tomatoes and onion. Pour dressing over vegetables and toss gently to coat.
Chill: Chill in the refrigerator for a few hours or enjoy at room temperature.
Serve: Salad can be enjoyed as is, or served on a bed of leafy greens or whole grain pasta..
Serves 3 – 4
Store: Leftovers can be kept in the refrigerator for up to 5 – 6 days in an airtight container.
To make this a 100% alkalizing salad, squeeze lemon and add a sprinkle of cumin….or combine grated ginger and the juice of one orange…so fresh and good!
This salad is a great place to add a sprinkle of sunflower seeds or pepitas (pumpkin seeds).
Nutritional values are estimates only. See our full nutrition disclosure here.