How To Make Chopped Vegetable Salad

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CHOPPED VEGETABLE SALAD + GARLIC DRESSING:

Light, healthy, and delicious this Chopped Vegetable Salad with fresh summer vegetables and zesty, lip smacking lemon-garlic dressing is simple, quick, and easily customizable!

This chunky summer vegetable salad is a lighter fare and a nice change from some of the heavier meals. Full on freshness…..

For this recipe we’ll be chopping up a few colorful veggies and tossing them with a zesty garlic dressing for a simple and delicious light salad.

Made as is it’s perfect as a side, lunch or dinner.

You can easily customize it by tossing in cooked pasta or grain for a heartier salad.

The garlic dressing is what takes this chopped vegetable salad over the top. With its combination of citrus, dijon, pepper and garlic, it’s lip smacking good!

So without further ado, let’s get chopping and whisking!

VEGETABLE SALAD INGREDIENTS

Here is everything you will need, including substitutions:

Cucumber. Use regular, or 2 – 3 Persian cucumbers.

Bell peppers. Use 2 of your favorite colored bell peppers.

Tomatoes. Use small tomatoes such as cherry or grape.

Onion. Red onion adds a pop of color. Sub with 2 – 3 thinly sliced scallions.

Garlic. I used fresh garlic, but for convenience minced jarred garlic works just as well.

Lemon. Fresh squeezed is best and adds brightness to the dressing.

Dijon. Switch it up with whole grain or yellow mustard if preferred.

Oil. Use extra virgin olive oil, or your preferred neutral oil.

Salt + pepper. If you have lemon pepper, it will add a nice touch of flavor.

HOW TO MAKE CHOPPED VEGETABLE SALAD

In a small bowl, whisk together the oil, water and dijon. Mix until emulsified and combined. Stir in the lemon, garlic, salt and pepper. Taste for flavor.

Chop, dice and slice your produce.

In a large mixing bowl, combine the vegetables and dressing, tossing to combine.

Serve chilled or at room temperature.

Now you’re ready to enjoy this light and healthy fare!