Paleo Mixed Vegetable Salad
Bright, fresh, and bursting with wholesome flavors, this Paleo Mixed Vegetable Salad is the perfect no-cook recipe for a nutritious and satisfying meal. Packed with vibrant baby spinach, crunchy red bell pepper, crisp cucumber, juicy cherry tomatoes, and the creamy richness of avocado, this salad is a celebration of fresh produce at its best. Shredded carrots and thinly sliced red onion add texture and a hint of sweetness, while a zesty homemade dressing made with extra virgin olive oil and lemon juice ties all the flavors together. A sprinkle of fresh parsley elevates every bite with a touch of herbal brightness. Paleo-friendly, gluten-free, and ready in just 15 minutes, this salad is a quick, healthy option that’s ideal as a light lunch or a colorful side dish at your next gathering.
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Recipe Information
Ingredients
- 2 cups Baby spinach leaves
- 1 medium Red bell pepper
- 1 medium Cucumber
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 1 large Carrot
- 1 large Avocado
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh parsley
Instructions
Rinse and dry the baby spinach leaves thoroughly and place them in a large salad bowl.
Wash the red bell pepper, remove the seeds and core, and cut it into thin strips.
Peel and remove any wax from the cucumber, then slice it into thin rounds.
Halve the cherry tomatoes and add them to the bowl with the spinach.
Peel and thinly slice the red onion, then separate into rings and add it to the salad.
Peel the carrot and use a grater to shred it finely. Sprinkle the shredded carrot over the salad.
Cut the avocado in half, remove the pit and peel, then dice the flesh into bite-sized pieces and gently fold it into the salad.
In a small bowl, prepare the dressing by whisking together the extra virgin olive oil, lemon juice, salt, and black pepper until well combined.
Pour the dressing over the mixed vegetables and toss everything gently to ensure even coating.
Finely chop the fresh parsley and sprinkle it over the top of the salad before serving.
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1297 mg | 56% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 19.1 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2525 mg | 54% | |
*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.
