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Source: Freepik

Hearty Green Vege Salad

This salad is the perfect concoction if you need something crispy, juicy, tangy, and healthy, all at the same time.

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Ingredients

number of servings
4
  • 1 salad cucumber Added to
  • 1 carrot Added to
  • 1 red bell pepper Added to
  • 1 yellow bell pepper Added to
  • 1 onion Added to
  • 1 Cup cherry tomatoes Added to
  • 1 tablespoon olive oil Added to
  • 1 tablespoon lemon juice Added to
  • salt and pepper to taste Added to
  • Fresh basil leaves ( optional ) Added to
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Directions

15 min.
1. Step

Start by properly washing all your vegetables under cold tap water; this is critical to remove any residual dirt or pesticides, ensuring safety and hygiene in your food.

2. Step

Dice the cucumber, carrot, and bell peppers into small pieces while carefully avoiding the seeds for smooth consumption. Slice the onion thinly, and then marry all these colourful lovelies in a large mixing bowl.

3. Step

For the cherry tomatoes, I’ve found that cutting them into half not only makes it easier to eat but also releases their tangy juice that contributes to the salad's overall flavour. Add them to the mixing bowl.

4. Step

Over the years, I've learned that mixing the dressing separately always ensures an even flavor distribution. So, in a small bowl, whisk together olive oil, lemon juice, salt, and pepper. If you like a zingy salad, feel free to add more lemon juice. Too sour? Balance it out with more olive oil.

5. Step

Pour the dressing all over the veggies, tossing gently until thoroughly mixed. My practical tip here is to use two spoons or salad tossers for this task.

6. Step

Garnish with fresh basil leaves, but only right before serving. This will keep them from wilting and losing their vibrant green hue.

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