Description
A fresh chopped vegetable salad made with crisp summer vegetables and a zesty garlic lemon dressing.
Ingredients
Scale
- 1 English cucumber, chopped
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 cup grape tomatoes, halved
- 1/4 red onion, diced
- 2–3 garlic cloves, minced
- 1 lemon, juiced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1–2 tablespoons water
- Salt, to taste
- Black pepper, to taste
Instructions
- Whisk all dressing ingredients together in a small bowl.
- Add chopped vegetables to a large mixing bowl.
- Pour dressing over the vegetables.
- Toss gently until evenly coated.
- Chill for a few hours or serve immediately.
Notes
- Add cumin, ginger, or orange juice for variation.
- Top with sunflower seeds or pepitas if desired.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 145
- Sugar: 6
- Sodium: 190
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 3
- Cholesterol: 0