Whole30 Fresh Veggie Salad
Bright, crunchy, and loaded with nutrients, this Whole30 Fresh Veggie Salad is a celebration of seasonal vegetables in their purest form! Featuring a vibrant mix of crisp salad greens, juicy cherry tomatoes, refreshing cucumber, sweet red bell pepper, and tangy red onion, this salad is topped with creamy avocado for a luscious touch. Shaved carrot ribbons add a delightful visual and textural element, while the zesty olive oil and lemon vinaigrette, infused with garlic and Dijon mustard, ties everything together with bold, invigorating flavors. Ready in just 15 minutes and completely Whole30 compliant, this gluten-free, dairy-free recipe is perfect as a healthy appetizer or a satisfying side dish. Whether you're following a Whole30 diet or just looking for a nourishing, quick salad, this dish is sure to impress.
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Recipe Information
Ingredients
- 6 cups mixed salad greens
- 1 cup cherry tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 carrot
- 0.5 red onion
- 1 avocado
- 0.25 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and dry the mixed salad greens thoroughly using a salad spinner or pat dry with a clean kitchen towel.
Half the cherry tomatoes lengthwise and set aside.
Peel the cucumber and slice it thinly. If the seeds are large, you may remove them by cutting the cucumber in half lengthwise and scooping them out with a spoon before slicing.
Remove the seeds and stem from the red bell pepper, then cut it into thin strips.
Peel the carrot and use a vegetable peeler to shave it into long, thin ribbons.
Slice the red onion thinly, about 1/8-inch thick. To reduce the sharpness of the onion, you may soak the slices in cold water for a few minutes and drain before using.
Cut the avocado in half, remove the pit, dice the flesh, and gently scoop out the diced pieces with a spoon.
In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic clove, salt, and pepper to make the vinaigrette.
In a large salad bowl, combine the salad greens, cherry tomatoes, cucumber slices, red bell pepper strips, carrot ribbons, and red onion slices.
Drizzle the vinaigrette over the salad and gently toss to combine, ensuring all ingredients are coated well.
Just before serving, add the diced avocado to the salad and give it a gentle toss.
Serve the salad immediately as a refreshing appetizer or a light, but satisfying, main meal.
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1445 mg | 63% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 19.7 g | ||
| Protein | 11.5 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2422 mg | 52% | |
*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.
