Low Carb Mixed Vegetable Salad
Bright, colorful, and bursting with flavor, this Low Carb Mixed Vegetable Salad is a refreshing and healthy dish that’s perfect for any time of day. Packed with a medley of crisp salad greens, juicy cherry tomatoes, crunchy cucumber, radishes, and red bell pepper, plus creamy avocado and tangy feta cheese, this salad strikes the perfect balance of textures and flavors. Tossed in a zesty dressing made with olive oil, fresh lemon juice, and Dijon mustard, it’s a delightful low-carb option that’s both nutritious and satisfying. Ready in just 20 minutes, this vibrant salad makes an excellent side dish, light lunch, or crowd-pleasing addition to your next gathering. Perfectly keto-friendly, gluten-free, and loaded with wholesome ingredients, this recipe will become a go-to favorite for healthy eating.
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Recipe Information
Ingredients
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 medium Avocado
- 0.25 small Red onion
- 0.5 cup Radishes
- 0.5 cup Feta cheese
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by washing all vegetables thoroughly under cold running water.
Cut cherry tomatoes in halves and place them in a large salad bowl.
Peel the cucumber if desired, slice it in half lengthwise, remove the seeds with a spoon, and then slice it into half-moon shapes. Add to the salad bowl.
Remove the seeds and the core of the red bell pepper, slice it into thin strips, then chop into bite-sized pieces. Add to the bowl.
Halve the avocado, remove the pit, and scoop out the flesh with a spoon. Cut into cubes and add to the salad bowl.
Thinly slice the red onion and radishes. Add them to the salad bowl.
Crumble feta cheese over the assembled vegetables.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper to create the dressing.
Drizzle the dressing over the salad, then toss everything gently until well combined and evenly coated with dressing.
Serve immediately or refrigerate for up to 30 minutes before serving for a chilled salad.
Nutrition Facts
Calories |
989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2974 mg | 129% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 20.4 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 527 mg | 41% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2283 mg | 49% | |
*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.
