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A crisp and refreshing garden salad featuring mixed greens, juicy cherry tomatoes, and a zesty lemon vinaigrette. This light and healthy vegan side is the perfect start to any meal and comes together in minutes.
For 4 servings
Prepare the salad vegetables
Make the lemon vinaigrette
Dress and serve the salad
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A crisp and refreshing garden salad featuring mixed greens, juicy cherry tomatoes, and a zesty lemon vinaigrette. This light and healthy vegan side is the perfect start to any meal and comes together in minutes.
This american recipe takes 10 minutes to prepare and yields 4 servings. At 110.27 calories per serving with 2.31g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner or snack.
Add 1 cup of rinsed and drained chickpeas or 1/2 cup of edamame to make the salad more filling.
Use a pre-packaged salad mix and your favorite store-bought vegan vinaigrette to save on prep time.
Use a milder lettuce like romaine or butter lettuce and add some sweet corn or mandarin orange slices.
Add a tablespoon of chia seeds or ground flaxseed to the dressing for a boost of omega-3 fatty acids.
The variety of fresh vegetables provides essential nutrients like Vitamin A, Vitamin C, and potassium, which support immune function and overall health.
Leafy greens and vegetables are high in dietary fiber, which aids in digestion, helps maintain a healthy weight, and supports gut health.
The extra virgin olive oil in the vinaigrette is a great source of monounsaturated fats, known to support cardiovascular health.
With high-water-content vegetables like cucumber and tomatoes, this salad helps with hydration while being a light, low-calorie meal option.
Yes, this garden salad is very healthy. It's packed with vitamins, minerals, and fiber from the fresh vegetables. The vinaigrette uses olive oil, which provides heart-healthy monounsaturated fats.
A 2-cup serving of this salad with vinaigrette contains approximately 122 calories. Most of the calories come from the healthy fats in the olive oil.
Absolutely. You can prepare the chopped vegetables and the vinaigrette ahead of time. Store them in separate airtight containers in the refrigerator for up to 2 days. Combine and toss just before you're ready to eat.
This salad is a great base for many toppings. Try adding avocado for creaminess, croutons for crunch, or a sprinkle of nutritional yeast for a cheesy, savory flavor.
