Light and Creamy California Vegetable Salad
Brighten up your table with this *Light and Creamy California Vegetable Salad*—the perfect blend of crisp, colorful veggies and a tangy homemade dressing. Packed with fresh broccoli and cauliflower florets, shredded carrots, juicy cherry tomatoes, crunchy red bell pepper, and refreshing cucumber slices, this zesty salad delivers both texture and flavor in every bite. The creamy yet healthy dressing, made with Greek yogurt, a touch of mayo, lemon juice, and a hint of honey, ties it all together with a delicate balance of tanginess and sweetness. Ready in just 20 minutes and bursting with wholesome ingredients, this salad is ideal for a quick lunch, picnic, or potluck side dish. Garnished with fresh parsley and chilled for ultimate refreshment, it’s a vibrant and satisfying way to embrace California-inspired, veggie-packed goodness.
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Recipe Information
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup shredded carrots
- 1 cup cherry tomatoes
- 1 red bell pepper
- 1 English cucumber
- 1 cup Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Wash and pat dry all the vegetables.
Cut the broccoli and cauliflower into bite-sized florets if not already prepped.
Shred 1 cup of carrots or use pre-shredded carrots if available.
Slice the cherry tomatoes in half.
Dice the red bell pepper into small pieces.
Cut the English cucumber in half lengthwise and slice it into thin half-moons.
In a large salad bowl, combine the broccoli, cauliflower, shredded carrots, cherry tomatoes, diced red bell pepper, and cucumber slices.
In a separate small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, honey, garlic powder, salt, and black pepper until smooth and creamy.
Pour the dressing over the vegetables and toss until all the vegetables are evenly coated.
Sprinkle the chopped fresh parsley over the top for garnish and additional freshness.
Serve immediately or chill in the refrigerator for 15-20 minutes before serving for a cooler, more refreshing salad.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 1562 mg | 68% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 37.3 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2396 mg | 51% | |
*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.
