Piquant Mixed Vegetable Salad
Bright, vibrant, and bursting with flavor, this Piquant Mixed Vegetable Salad is the ultimate healthy, no-cook dish you'll want on your table. Featuring a colorful medley of fresh cherry tomatoes, crisp cucumbers, crunchy bell peppers, and a hint of sharpness from red onion, this salad is elevated by a zesty homemade dressing of extra virgin olive oil, lemon juice, Dijon mustard, honey, and a touch of chili flakes for just the right amount of heat. Chopped parsley and cilantro add a fragrant herbal note, tying it all together in under 20 minutes. Perfect as a refreshing side dish or a light, satisfying main course, this mixed vegetable salad is a showcase of wholesome ingredients, making it ideal for those seeking quick, nutritious, and flavor-packed meals.
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Recipe Information
Ingredients
- 200 grams Cherry tomatoes
- 1 medium-sized Cucumber
- 1 medium-sized Red bell pepper
- 1 medium-sized Yellow bell pepper
- 1 small Red onion
- 1 medium-sized Carrot
- 2 tablespoons (chopped) Fresh parsley
- 2 tablespoons (chopped) Fresh cilantro
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Chili flakes
Instructions
Wash all the vegetables thoroughly under running water.
Slice the cherry tomatoes in half and place them in a large mixing bowl.
Peel the cucumber if desired, then chop it into bite-sized pieces and add it to the bowl.
Core and remove the seeds from the red and yellow bell peppers, then dice them into small cubes and add to the bowl.
Peel and thinly slice the red onion and add it to the bowl.
Peel the carrot and grate it using a box grater or food processor, then add it to the salad mixture.
Chop the parsley and cilantro finely and sprinkle them over the vegetables.
In a small bowl, prepare the dressing by whisking together the olive oil, lemon juice, Dijon mustard, honey, salt, black pepper, and chili flakes until well combined.
Drizzle the dressing over the vegetables and toss everything gently but thoroughly to coat evenly.
Taste the salad and adjust the seasoning if needed. Add more lemon juice, salt, or chili flakes to taste.
Let the salad sit for about 5 minutes to allow the flavors to blend before serving.
Serve immediately as a side dish or a light main course.
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1368 mg | 59% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 26.2 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1869 mg | 40% | |
*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.
