Soy-Free Fresh Green Salad with Mixed Vegetables
Crisp, vibrant, and utterly refreshing, this *Soy-Free Fresh Green Salad with Mixed Vegetables* is a celebration of wholesome, nutrient-packed ingredients. Bursting with color and crunch, it features crunchy Romaine lettuce, juicy cherry tomatoes, crisp cucumber, sweet bell peppers, and delicate ribbons of carrot, all elevated by creamy avocado. A zesty homemade dressing made with fresh lemon juice and olive oil ties everything together with a bright, citrusy finish. This quick and easy recipe is ready in just 20 minutes and perfect as a light side dish, a healthy lunch, or the star of your next picnic. Best of all, it’s completely soy-free and packed with fresh, whole-food goodness, making it ideal for anyone looking for simple yet satisfying clean-eating options. Keywords: soy-free salad, fresh green salad, healthy mixed vegetable salad, quick and easy recipes, avocado salad dressing.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head Romaine lettuce
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 1 medium Bell pepper (any color)
- 0.5 small Red onion
- 2 medium Carrots
- 1 large Avocado
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by washing all the vegetables thoroughly under cold water to remove any dirt or residues.
Pat the vegetables dry with a clean kitchen towel or paper towels.
Chop the Romaine lettuce into bite-sized pieces and place it in a large salad bowl.
Halve the cherry tomatoes and add them to the bowl with the lettuce.
Peel the cucumber if desired, then slice it into thin rounds or half-moons and add to the bowl.
Remove the core and seeds of the bell pepper, then slice it into thin strips and add to the salad mix.
Slice the red onion thinly and separate the rings, adding them to the salad.
Peel the carrots, then use a peeler or a grater to create thin strips or shreds and add these to the mix.
Halve the avocado, remove the pit, and scoop out the flesh. Cut the avocado into cubes and gently fold them into the salad.
In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper to create the dressing.
Pour the dressing over the salad and toss gently to ensure even coating and distribution of the vegetables.
Serve the salad immediately for optimal freshness and enjoy!
Nutrition Facts
Calories |
966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1472 mg | 64% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 27.6 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3576 mg | 76% | |
*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.
