Fresh Veggie Salad
Brighten up your table with this vibrant and nutritious Fresh Veggie Salad, a perfect medley of crisp romaine lettuce, juicy cherry tomatoes, crunchy cucumber, and a rainbow of other fresh vegetables like red bell pepper, shredded carrot, and creamy avocado. Tossed in a zesty homemade dressing of lemon juice and olive oil, this salad is a symphony of flavors that’s as delightful to eat as it is to make. Ready in just 20 minutes with no cooking required, this healthy salad is ideal as a refreshing side dish or a light, satisfying main. Top it off with a sprinkle of fresh parsley, and you’ve got a colorful, antioxidant-packed dish that’s sure to impress. Fresh, simple, and utterly delicious—this is the ultimate go-to recipe for clean eating and vibrant flavor. Perfect for meal prep, summer gatherings, or a quick weekday lunch!
Log this recipe in SnapCalorie
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 large Avocado
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Fresh parsley
Instructions
Wash all produce thoroughly under running water and pat dry with a clean kitchen towel.
Chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.
Halve the cherry tomatoes and add them to the bowl.
Peel and slice the cucumber into thin rounds and add to the bowl.
Dice the red bell pepper into small squares and add them to the salad bowl.
Peel the carrot and use a grater to shred it thinly over the salad.
Finely slice the red onion and add it to the salad bowl.
Cut the avocado in half, remove the pit, and use a spoon to scoop out the flesh. Dice it into chunks and add it to the salad.
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.
Pour the dressing over the salad and gently toss everything together to coat the vegetables evenly.
Chop the fresh parsley and sprinkle over the salad for garnish.
Serve the veggie salad immediately as a healthy side dish or a light main course.
Nutrition Facts
Calories |
947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1434 mg | 62% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 23.6 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 3459 mg | 74% | |
*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.
