Chopped Veggie Salad Recipe for a Fresh, Healthy Meal

Looking for a fresh, colorful, and nutrient-packed salad that’s easy to prepare and bursting with flavor? Our Chopped Veggie Salad Recipe is exactly what you need!

Whether you’re aiming for a light lunch, a vibrant side dish, or a healthy snack, this salad combines crunchy textures and fresh ingredients in perfect harmony. It’s versatile, quick to make, and suitable for all seasons, featuring a medley of crisp vegetables tossed in a zesty homemade dressing that complements every bite.

This recipe is perfect for those busy days when you want to eat healthily without spending hours in the kitchen. You can customize it with your favorite veggies or whatever you have on hand, making it a fantastic go-to recipe for meal prep or last-minute meals.

Plus, it’s vegan, gluten-free, and packed with vitamins and fiber. Dive into this delightful bowl of goodness and discover how simple and delicious eating clean can be!

Why You’ll Love This Recipe

This chopped veggie salad is a vibrant celebration of fresh produce that’s as nourishing as it is delicious. The beauty of this recipe lies in its simplicity and flexibility.

You can easily swap ingredients based on your preferences or seasonal availability, and it always turns out fresh and satisfying.

The salad’s crisp textures come from finely chopped crunchy vegetables while the dressing adds a tangy, savory punch that ties everything together. It’s a fantastic way to increase your daily veggie intake and enjoy a variety of antioxidants and nutrients.

Plus, it comes together in under 20 minutes, making it ideal for quick weeknight dinners or healthy meal prep.

For more ideas on wholesome meals, check out Best Vegan Salad Bowl Recipes for Fresh Healthy Meals and Cheap Vegetarian Recipes For Families Everyone Will Love.

Ingredients

• 1 cup cucumber, diced
• 1 cup cherry tomatoes, quartered
• 1 cup bell peppers (red, yellow or orange), diced
• 1 cup carrots, finely chopped or shredded
• 1 cup red cabbage, finely chopped
• 1/2 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped (optional)
• 1 avocado, diced (optional for creaminess)
• 1/4 cup olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt and pepper, to taste
• 1/2 tsp maple syrup or honey (optional for slight sweetness)

Equipment

• Cutting board
• Sharp chef’s knife
• Large mixing bowl
• Small bowl or jar for dressing
• Whisk or fork (to mix dressing)
• Measuring spoons
• Salad serving bowls or plates

Instructions

1. Prepare the vegetables: Wash all the vegetables thoroughly. Dice the cucumber, bell peppers, and avocado. Quarter the cherry tomatoes. Finely chop the carrots, red cabbage, red onion, parsley, and cilantro (if using).
2. Mix the veggies: In a large mixing bowl, combine the cucumber, tomatoes, bell peppers, carrots, cabbage, onion, parsley, and cilantro. Gently fold in the avocado last to prevent mashing.
3. Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, salt, pepper, and maple syrup until well combined and emulsified.
4. Toss the salad: Pour the dressing over the chopped veggies and toss gently but thoroughly until everything is evenly coated.
5. Adjust seasoning: Taste and add more salt, pepper, or lemon juice as needed to suit your preference.
6. Serve immediately or chill: For best flavor, serve the salad fresh. Alternatively, chill it in the refrigerator for 15-30 minutes to allow the flavors to meld beautifully.

Tips & Variations

“Chop all your veggies uniformly to get a perfect texture with every bite. Feel free to swap out veggies based on seasonality or preference!”

• Add protein: For a more filling meal, toss in some cooked chickpeas, black beans, or cubed tofu.
• Change up the greens: Add baby spinach, arugula, or kale for extra nutrients.
• Spice it up: Add a pinch of chili powder or red pepper flakes to the dressing for a mild kick. For a homemade spice blend, check out our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.
• Crunch factor: Sprinkle toasted nuts or seeds like sunflower seeds, pumpkin seeds, or chopped almonds on top for added texture.
• Make it grainy: Add cooked quinoa, farro, or bulgur to create a hearty salad bowl. For more grain-based meals, explore our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.
• Use seasonal veggies: Swap bell peppers for zucchini or radishes in spring, or roasted butternut squash in fall.

Nutrition Facts

Serving Suggestions

This chopped veggie salad is wonderfully versatile and pairs well with a variety of meals. Serve it as a refreshing side alongside grilled veggie burgers, lentil patties, or your favorite plant-based protein.

It also works beautifully as a light lunch on its own or with some crusty whole grain bread.

For a complete meal, pair it with warm soups or stews like our 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious or a flavorful grain bowl like the Vegan Chipotle Bowl Recipe for a Flavorful Healthy Meal.

Conclusion

The chopped veggie salad is a simple yet delightful recipe that brings freshness and nutrition to your table. Its ease of preparation, vibrant colors, and customizable ingredients make it a must-have recipe for anyone looking to eat more veggies without fuss.

Whether you’re a seasoned vegan, a busy professional, or just someone who loves tasty and healthy food, this salad fits perfectly into your lifestyle.

By using seasonal vegetables and a zesty homemade dressing, you create a dish that’s bursting with flavor and texture in every bite. Plus, it’s a fantastic way to boost your intake of vitamins, minerals, and fiber.

Give this recipe a try today and enjoy the benefits of eating well with minimal effort. Don’t forget to browse more delicious and healthy recipes at A to Z Vegetarian Recipes for Every Meal and Occasion.

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