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CHOPPED VEGETABLE SALAD

top down view of plated vegetable salad with arugula.

5 from 3 reviews

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.

Ingredients

Scale

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 23 scallions, sliced)

Garlic Dressing

  • 23 garlic cloves, minced
  • 1 medium lemon, juice of
  • 1 tablespoon extra virgin olive oil
  • 1 heaping tablespoon Dijon or stoneground mustard
  • 12 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.