Low Carb Fresh Vegetable Salad with Lemon-Herb Dressing
Bright, crisp, and bursting with fresh flavors, this Low Carb Fresh Vegetable Salad with Lemon-Herb Dressing is a celebration of wholesome ingredients and simplicity. Packed with crunchy cucumbers, vibrant red bell peppers, juicy cherry tomatoes, zesty radishes, and fragrant herbs like parsley and basil, every bite is a refreshing delight. The zippy lemon-herb dressing, made with olive oil, fresh lemon juice, Dijon mustard, and a hint of garlic, elevates the dish with its tangy and aromatic notes. Perfect as a light main course or a versatile side dish, this quick and easy salad—ready in just 20 minutes—offers a low-carb, nutrient-dense option that's as satisfying as it is healthy. Ideal for meal prep, picnics, or busy weeknights, this salad serves as a delicious reminder of the beauty of fresh, clean eating.
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Recipe Information
Ingredients
- 1 large Cucumber
- 1 medium Red bell pepper
- 200 grams Cherry tomatoes
- 0.5 medium Red onion
- 100 grams Radishes
- 0.5 cup Fresh parsley
- 0.25 cup Fresh basil
- 0.25 cup Olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 clove Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the vegetables. Peel the cucumber, if desired, and slice it into thin rounds or half-moons. Place the cucumber slices into a large mixing bowl.
Core and dice the red bell pepper into bite-sized pieces. Add the diced bell pepper to the bowl.
Halve the cherry tomatoes. Add them to the mixing bowl along with the other vegetables.
Thinly slice the red onion and add it to the bowl.
Trim and thinly slice the radishes and add them to the bowl as well.
Chop the fresh parsley and basil finely and add them to the mixing bowl with the vegetables.
In a separate small bowl, prepare the dressing. Combine the olive oil, fresh lemon juice, and Dijon mustard.
Mince the garlic clove and add it to the dressing mixture.
Season the dressing with salt and black pepper and whisk until well combined.
Pour the lemon-herb dressing over the salad and toss the vegetables to ensure they are evenly coated.
Allow the salad to sit for a few minutes to let the flavors mingle, then taste and adjust any seasoning if needed.
Serve the salad chilled or at room temperature as a refreshing side dish or a light main course.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2319 mg | 101% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 26.4 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1906 mg | 41% | |
*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.
