Paleo Fresh Green Salad with Mixed Vegetables
Bursting with vibrant colors and wholesome ingredients, this Paleo Fresh Green Salad with Mixed Vegetables is a nutrient-packed delight for health-conscious food lovers. This no-cook, 15-minute recipe features a crisp medley of organic spinach, kale, and arugula combined with juicy cherry tomatoes, crunchy cucumbers, sweet bell peppers, and carrots for a perfect balance of textures. Creamy avocado adds richness, while a simple dressing of extra virgin olive oil, zesty lemon juice, and fresh parsley elevates the flavors. Gluten-free, dairy-free, and paleo-friendly, this salad is ideal as a refreshing side dish or a light, satisfying meal. Whether you’re meal prepping or hosting a crowd, this fresh green salad is sure to impress.
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Recipe Information
Ingredients
- 4 cups Mixed salad greens (organic spinach, kale, and arugula)
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 medium Red bell pepper
- 1 large Carrot
- 1 small Red onion
- 1 large Avocado
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Wash the mixed salad greens thoroughly under cold running water. Shake off excess water or use a salad spinner to dry them completely. Place the greens in a large salad bowl.
Halve the cherry tomatoes and add them to the salad bowl.
Peel the cucumber and slice it into thin rounds. Add the cucumber slices to the salad bowl.
Core and thinly slice the red bell pepper and add it to the salad.
Peel the carrot, then use a julienne peeler or grater to create thin strips. Add the carrot strips to the salad.
Peel and thinly slice the red onion and add it to the bowl.
Cut the avocado in half, remove the pit, peel, and slice it. Gently toss the avocado slices with the other vegetables in the salad bowl.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper to create the dressing.
Drizzle the dressing over the salad and gently toss all the ingredients until they are well coated.
Finely chop fresh parsley and sprinkle it over the top of the salad before serving.
Serve immediately as a refreshing side dish or enjoy as a light, fulfilling meal.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.3 g | 76% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1319 mg | 57% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 21.0 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2741 mg | 58% | |
*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.
