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Fresh Vegetable Salad

Fresh Vegetable Salad recipe image
This vibrant Fresh Vegetable Salad is a celebration of garden-fresh produce, combining the crunch of cucumbers and carrots with the sweetness of ripe tomatoes and scallions. The addition of fresh mint adds a fragrant, cooling finish that elevates the simple greens. It&# 226;ÂÂs a light, hydrating dish that requires no cooking, making it perfect for hot summer days, quick weeknight sides, or healthy lunch bowls. The textures contrast beautifullyâÂÂcrunchy, juicy, and tenderâÂÂcreating a satisfying bite every time. Serve it as a standalone meal or alongside grilled proteins for a balanced plate.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 66.5
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant Fresh Vegetable Salad is a celebration of garden-fresh produce, combining the crunch of cucumbers and carrots with the sweetness of ripe tomatoes and scallions. The addition of fresh mint adds a fragrant, cooling finish that elevates the simple greens. It&# 226;ÂÂs a light, hydrating dish that requires no cooking, making it perfect for hot summer days, quick weeknight sides, or healthy lunch bowls. The textures contrast beautifullyâÂÂcrunchy, juicy, and tenderâÂÂcreating a satisfying bite every time. Serve it as a standalone meal or alongside grilled proteins for a balanced plate.
Ingredients
  • 3 cup Mixed salad greens
  • 1 ea Carrot, chopped
  • 1 ea Cucumber, peeled & chopped
  • 1 ea Tomato, chopped
  • 1 ea Scallion, chopped
  • 1/4 cup Fresh mint chopped, optional
Directions
  1. 1
    Rinse the mixed salad greens thoroughly and pat them dry with a clean kitchen towel or use a salad spinner.
  2. 2
    Wash the carrot, cucumber, tomato, and scallion under cold water.
  3. 3
    Peel the cucumber if desired, then chop it into bite-sized pieces.
  4. 4
    Chop the carrot into thin matchsticks or small diced pieces.
  5. 5
    Dice the tomato into wedges or chunks, removing any hard seeds if preferred.
  6. 6
    Trim the white root ends of the scallion and slice it thinly on a diagonal.
  7. 7
    Place the mixed greens in a large serving bowl.
  8. 8
    Add the chopped cucumber, carrot, tomato, and scallion to the bowl.
  9. 9
    If using, sprinkle the chopped fresh mint over the vegetables.
  10. 10
    Gently toss all ingredients together until evenly distributed.
  11. 11
    Transfer to plates or serve directly from the bowl immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 66.5kcal
% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 161.7mg7%
Total Carbohydrate 12.1g5%
Dietary Fiber 5.6g23%
Sugars 3.0g
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra flavor, dress the salad with a simple vinaigrette of rice vinegar, lime juice, and a touch of sugar or honey.

Cherry tomatoes can be used instead of regular tomatoes; simply halve them for easier eating.

If you prefer a crunchier texture, add toasted peanuts or cashews just before serving.

This salad is best served fresh. If preparing ahead, store the dressing separately and toss just before serving to prevent wilting.

Feel free to substitute other fresh vegetables like bell peppers, radishes, or shredded cabbage for variety.

Keywords: salad, vegetable, fresh, vegan, healthy, side dish, lunch, quick, easy, vegetarian, low calorie, gluten free, dairy free, mint, cucumber, carrot, tomato, scallion, greens, refreshing
Read it online: https://www.chefs-mate.com/recipe/fresh-vegetable-salad/