CHOPPED VEGETABLE SALAD
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.
- Prep Time: 15 min
- Total Time: 15 minutes
- Yield: Serves 3
- Category: Salad
- Cuisine: Vegan
Ingredients
Salad
- 1 English cucumber (about 2 cups), chopped
- 1 medium yellow bell pepper, chopped
- 1 medium orange bell pepper, chopped
- handful grape tomatoes, halved or quartered
- 1/4 red onion, diced (or 2 – 3 scallions, sliced)
Garlic Dressing
- 2 – 3 garlic cloves, minced
- 1 medium lemon, juice of
- 1 tablespoon extra virgin olive oil
- 1 heaping tablespoon Dijon or stoneground mustard
- 1 – 2 tablespoons water
- himalayan salt, to taste
- fresh cracked pepper or lemon pepper, to taste
Instructions
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.
Notes
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.