Heart-Healthy Fresh Veggie Salad
Bright, colorful, and bursting with nutrients, this Heart-Healthy Fresh Veggie Salad is the perfect addition to your wellness-focused meals. Featuring a vibrant array of fresh produce—crunchy romaine lettuce, tender baby spinach, juicy cherry tomatoes, crisp cucumber, and sweet red bell pepper—this salad is loaded with flavor, fiber, and essential vitamins. Enhanced with creamy avocado, carrot ribbons, and a tangy homemade lemon-olive oil dressing, every bite is both nourishing and delicious. Fresh basil adds a fragrant finish, making this salad as aromatic as it is satisfying. Ready in just 20 minutes with no cooking required, it’s a quick and easy way to incorporate heart-healthy ingredients into your diet. Perfect for lunch, dinner, or even as a refreshing side dish at your next gathering!
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Recipe Information
Ingredients
- 1 head Romaine lettuce
- 2 cups Baby spinach
- 12 pieces Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 large Carrot
- 0.5 medium Red onion
- 1 medium Avocado
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Fresh lemon juice
- 0.25 cup Fresh basil leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash all vegetables thoroughly under cold running water. Pat them dry with a clean kitchen towel or paper towels.
Chop the romaine lettuce into bite-sized pieces and place them in a large salad bowl.
Add the baby spinach to the bowl with the romaine lettuce.
Slice the cherry tomatoes in half and add them to the salad bowl.
Peel the cucumber, then cut it in half lengthwise. Use a spoon to scoop out the seeds and then slice it into thin half-moons. Add them to the bowl.
Core and deseed the red bell pepper, then slice it into thin strips. Add to the salad.
Peel the carrot and then use a vegetable peeler to shave it into long ribbons directly into the salad bowl.
Slice the red onion thinly and add it to the mixture.
Cut the avocado in half, remove the pit, and slice the flesh into cubes. Add it to the salad bowl.
In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine all ingredients evenly.
Finely chop or tear the fresh basil leaves and sprinkle them over the top of the salad.
Serve the salad immediately as a refreshing and nutritious dish.
Nutrition Facts
Calories |
749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1469 mg | 64% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 24.6 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 401 mg | 31% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3238 mg | 69% | |
*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.
