Fresh Garden Vegetable Salad
Bright, crisp, and bursting with garden-fresh flavors, this Fresh Garden Vegetable Salad is a vibrant celebration of wholesome ingredients. Featuring crunchy Romaine lettuce, juicy cherry tomatoes, refreshing cucumbers, and a medley of colorful vegetables like sweet red bell peppers, grated carrots, and tangy radishes, this salad offers a perfect balance of textures and tastes. Thinly sliced red onion adds a zesty bite, while a simple dressing of olive oil, freshly squeezed lemon juice, and a hint of salt and pepper lets the natural flavors shine. Finished with a touch of fresh parsley, this healthy, no-cook recipe is ready in just 20 minutes, making it an ideal choice for a quick side dish or a light meal. Perfect for lunch, dinner, or any time you want a nutrient-packed, guilt-free delight, this salad is your new go-to for easy vegetarian recipes!
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 large Carrot
- 0.5 medium Red onion
- 1 bunch Radishes
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Parsley, chopped
Instructions
Wash all the vegetables thoroughly under cold running water and pat them dry with a kitchen towel.
Chop the Romaine lettuce into bite-sized pieces and place them in a large salad bowl.
Halve the cherry tomatoes and add them to the bowl.
Peel the cucumber, cut it in half lengthwise, remove the seeds with a spoon, and slice it thinly. Add the cucumber slices to the salad bowl.
Slice the red bell pepper in half, remove the seeds and white ribs, and then cut it into thin strips. Add the strips to the bowl.
Peel and grate the carrot using a box grater or a food processor. Add the grated carrot to the mix.
Slice the red onion thinly and separate into rings. Add them to the salad bowl.
Slice the radishes thinly and add them to the bowl as well.
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing.
Pour the dressing over the salad and toss everything gently to combine well.
Sprinkle chopped parsley on top for added freshness and garnish.
Serve immediately as a delightful, crisp side dish or enjoy it as a light, healthy meal.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3857 mg | 168% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 37.9 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2904 mg | 62% | |
*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.
