Easy and Fresh Chopped Vegetable Salad Recipe

This chopped vegetable salad recipe is quick and easy. It’s full of colorful veggies and a zesty lemon-garlic dressing. The dressing mixes citrus, dijon, pepper, and garlic perfectly.

Feel free to add cooked pasta or grains to make it more filling. Whether as a side, lunch, or dinner, it’s tasty and healthy.

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Ingredients and Preparation

Want to make a zesty chopped vegetable salad? You’ll need bright veggies and a lively dressing. Here are the ingredients:

Fresh cucumbers
Bell peppers (yellow and orange)
Cherry tomatoes
Red onion4>
Green beans
Corn
Fresh herbs (like parsley or basil)

For the dressing, gather these:

Olive oil
Lemon juice (from 1 medium lemon)
Red wine vinegar
Dijon mustard
Sugar
Dried oregano
Dried parsley
Garlic powder
Salt and pepper

Ready to make salad? Follow these simple steps:

Blanch green beans in boiling water for 3-4 minutes. Then cool them in ice water. This keeps them green.
Chop the veggies into small pieces. Put them in a big bowl. Add corn, tomatoes, onion, peppers, beans, and herbs.
In another bowl, mix olive oil, lemon juice, vinegar, mustard, sugar, oregano, parsley, garlic powder, salt, and pepper. Stir it well.
Now, pour the dressing over the veggies. Toss until all are well covered.

Optional: For a colder salad, refrigerate it for a few hours. This enhances the flavor.

You did it! Your tasty chopped vegetable salad is ready. Enjoy it as a side or a main dish. It’s adaptable to any veggies or herbs you like.

Looking for more salad ideas? Check these out:

Serving Suggestions and Storage

This tasty and healthy chopped veggie salad is easy to make your own. Add chickpeas or edamame to make it richer in protein. You might also want to add some vegan cheese, like vegan feta crumbles, for more taste and texture. Fresh herbs like parsley, oregano, or dill will make your salad even fresher.

Keeping this salad fresh is key. If you don’t add dressing, it can stay fresh for 4-6 days in the fridge, in airtight containers. But once dressed, try to eat it within 2-3 days. Using avocado oil in your dressing can help keep the veggies fresh even in the fridge.

Serving this salad as a main dish is a great idea. Place it over leafy greens or mix it with whole grain pasta. You can also add grilled chicken or shrimp for extra protein. Try it with grilled salmon or shredded chicken for a full meal at dinner.

This chopped vegetable salad is great for many events. It works for potlucks, dinners, and meals you can prepare ahead. The fresh tastes and bright colors will win everyone over. Feel free to play around with different add-ins and ways to serve it.

Looking for more chopped salad ideas? Visit Amy New Nostalgia, Feel Good Foodie, and EatingWell for some great recipes.