Chopped Vegetable Salad Recipe for Fresh, Easy Meals

Looking for a fresh, colorful, and nutrient-packed dish to brighten up your meals? This chopped vegetable salad recipe is just what you need!

Bursting with vibrant veggies and a zesty dressing, it’s perfect as a light lunch, a side dish, or even a hearty snack. The beauty of this salad lies in its simplicity and versatility—you can easily customize it with your favorite vegetables and herbs.

Plus, it’s a fantastic way to sneak in those essential vitamins and minerals while enjoying a crunchy, satisfying texture with every bite.

Whether you’re hosting a summer barbecue or just want to add more greens to your diet, this chopped vegetable salad will become a staple in your kitchen. It’s quick to prepare, healthy, and utterly delicious.

Let’s dive into why this recipe is a must-try and how you can make it your own!

Why You’ll Love This Recipe

This chopped vegetable salad offers a refreshing crunch and a medley of flavors that dance on your palate. It’s incredibly versatile, allowing you to swap in seasonal vegetables or add protein-rich extras like beans or nuts.

The dressing is light but flavorful, enhancing the natural sweetness and earthiness of the veggies without overpowering them.

Perfect for busy weekdays or weekend gatherings, this salad comes together in minutes but tastes like you’ve spent hours crafting it. It’s vegan, gluten-free, and packed with antioxidants, making it an excellent choice for anyone looking to eat clean and eat well.

For those interested in expanding their plant-based culinary skills, you might also enjoy our Best Vegan Salad Bowl Recipes for Fresh Healthy Meals or try some Cheap Vegetarian Recipes For Families Everyone Will Love that are budget-friendly and nutritious.

Ingredients

• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers (red, yellow, or orange), finely chopped
• 1/2 cup red onion, finely chopped
• 1/2 cup shredded carrots
• 1/2 cup radishes, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint leaves, chopped (optional)
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• 1 tsp honey or maple syrup (optional, for a touch of sweetness)

Equipment

• Cutting board
• Sharp chef’s knife
• Large mixing bowl
• Small bowl or jar for dressing
• Measuring spoons
• Salad tongs or large spoon for tossing

Instructions

1. Prepare the vegetables: Wash all vegetables thoroughly. Dice the cucumber, halve the cherry tomatoes, finely chop the bell peppers and red onion, shred the carrots, and thinly slice the radishes.
2. Chop the herbs: Finely chop the parsley and mint leaves (if using). These fresh herbs add a bright, aromatic note to the salad.
3. Make the dressing: In a small bowl or jar, whisk together the olive oil, fresh lemon juice, Dijon mustard, honey or maple syrup (if using), and a pinch of salt and pepper. Adjust seasoning to taste.
4. Combine salad ingredients: In your large mixing bowl, add all the chopped vegetables and herbs. Pour the dressing over the salad.
5. Toss to coat: Using salad tongs or a large spoon, toss everything together until the vegetables are evenly coated with the dressing.
6. Let it rest: For best flavor, let the salad sit for 10-15 minutes at room temperature to allow the dressing to meld with the veggies.
7. Serve and enjoy: Give the salad one last gentle toss before serving. Taste and adjust salt and pepper if needed.

Tips & Variations

“Chop your vegetables uniformly to get the perfect bite every time. Consistency in size ensures that every forkful is balanced and delightful.”

Feel free to customize your chopped vegetable salad with these ideas:

• Add a handful of chickpeas or black beans for extra protein and fiber, inspired by recipes like our Chickpea Recipes Vegetarian Stew Ideas for Healthy Meals.
• Sprinkle some toasted nuts or seeds such as almonds, walnuts, or pumpkin seeds for crunch and healthy fats.
• For a Mediterranean twist, include feta cheese or a vegan cheese alternative and olives.
• Use seasonal vegetables like zucchinis in summer or roasted sweet potatoes in fall for variety and nutrition.
• Try swapping the lemon juice for balsamic vinegar or apple cider vinegar to change the salad’s flavor profile.
• For a spicy kick, add a pinch of Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Nutrition Facts

Serving Suggestions

This chopped vegetable salad pairs beautifully with a variety of dishes. Serve it alongside grilled tofu or tempeh for a protein-rich vegan meal.

It also complements hearty grain bowls perfectly—try it with quinoa or farro for a complete, balanced plate.

For a casual lunch, pair the salad with warm pita bread or crusty whole-grain bread. It also makes a fantastic topping for open-faced sandwiches or wraps when you want a quick, fresh meal.

Looking for more salad inspiration? Check out our Best Vegan Salad Bowl Recipes for Fresh Healthy Meals.

Conclusion

Simple, fresh, and bursting with flavor, this chopped vegetable salad is a versatile recipe that fits perfectly into any meal plan. Its colorful array of vegetables not only makes for a beautiful presentation but also packs a powerful nutritional punch.

Whether you’re trying to increase your veggie intake or need a quick, healthy side dish, this salad is a winner every time.

With endless possibilities for variations and additions, it encourages creativity in the kitchen while keeping things easy and approachable. Don’t forget to explore more exciting plant-based dishes like our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals to continue your wholesome cooking journey.

Happy chopping and bon appétit!

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