Dairy-Free Refreshing Garden Salad with Creamy Yogurt Dressing
Brighten up your mealtime routine with this Dairy-Free Refreshing Garden Salad with Creamy Yogurt Dressing, a vibrant dish bursting with fresh flavors and wholesome ingredients. This easy-to-prepare salad combines crisp mixed greens, juicy cherry tomatoes, crunchy cucumber slices, and colorful bell pepper strips, all topped with a tangy and luscious non-dairy yogurt dressing. With hints of garlic, Dijon mustard, and zesty lemon juice, the dressing delivers a creamy texture that pairs perfectly with the medley of fresh veggies. Ready in just 20 minutes, this salad is ideal for vegan lifestyles or those avoiding dairy, and makes a healthy, satisfying option for lunch, dinner, or as a refreshing side dish. Perfectly seasoned and packed with nutrients, it's the perfect way to celebrate garden-fresh produce any time of year!
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Recipe Information
Ingredients
- 4 cups Mixed salad greens (such as arugula, spinach, and lettuce)
- 1 cup Cherry tomatoes
- 1 large Cucumber
- 1 medium Red bell pepper
- 1 large Carrot
- 1 small Red onion
- 0.25 cup Fresh parsley
- 1 cup Plain unsweetened non-dairy yogurt
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1 clove Garlic
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and dry all fresh produce thoroughly.
In a large salad bowl, combine 4 cups of mixed salad greens.
Slice 1 cup of cherry tomatoes in half and add them to the bowl.
Peel the cucumber, slice it into thin rounds, and add it to the salad.
Remove the seeds from the red bell pepper, slice it into thin strips, and add it to the bowl.
Peel and grate the carrot, then add to the salad.
Thinly slice the small red onion and add it to the mix.
Chop 1/4 cup of fresh parsley and sprinkle over the salad for added freshness.
To prepare the creamy yogurt dressing, in a medium-sized bowl, combine 1 cup of plain unsweetened non-dairy yogurt with 2 tablespoons of olive oil and 1 tablespoon of lemon juice.
Mince 1 clove of garlic and add it to the yogurt mixture.
Add 1 teaspoon of Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the dressing and whisk until smooth and thoroughly combined.
Taste the dressing and adjust the seasoning if necessary.
Drizzle the dressing over the prepared vegetables in the salad bowl.
Toss the salad gently to ensure all ingredients are evenly coated with the dressing.
Serve immediately to enjoy the fresh, crisp flavors.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1491 mg | 65% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 24.6 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 496 mg | 38% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2319 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
