Whole30 Fresh Veggie Salad

Bright, crisp, and bursting with flavor, this Whole30 Fresh Veggie Salad is your go-to recipe for a nutritious and refreshing meal that’s as satisfying as it is wholesome. Packed with vibrant ingredients like mixed greens, cherry tomatoes, cucumber, and ribbons of carrot, this salad gets an irresistible boost from creamy avocado and paper-thin red onion slices. A zesty homemade vinaigrette made with extra virgin olive oil, fresh lemon juice, Dijon mustard, and garlic ties everything together with a tangy, savory punch. Ready in just 15 minutes and perfect for meal prep or on-the-spot cravings, this salad is Whole30-compliant, gluten-free, and brimming with vitamins and antioxidants. Serve it as a colorful side dish or a light main course for a healthy, flavor-filled experience!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 4

Ingredients

• 6 cups mixed salad greens
• 1 cup cherry tomatoes
• 1 cucumber
• 1 red bell pepper
• 1 carrot
• 0.5 red onion
• 1 avocado
• 0.25 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Wash and dry the mixed salad greens thoroughly using a salad spinner or pat dry with a clean kitchen towel.

Step 2

Half the cherry tomatoes lengthwise and set aside.

Step 3

Peel the cucumber and slice it thinly. If the seeds are large, you may remove them by cutting the cucumber in half lengthwise and scooping them out with a spoon before slicing.

Step 4

Remove the seeds and stem from the red bell pepper, then cut it into thin strips.

Step 5

Peel the carrot and use a vegetable peeler to shave it into long, thin ribbons.

Step 6

Slice the red onion thinly, about 1/8-inch thick. To reduce the sharpness of the onion, you may soak the slices in cold water for a few minutes and drain before using.

Step 7

Cut the avocado in half, remove the pit, dice the flesh, and gently scoop out the diced pieces with a spoon.

Step 8

In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic clove, salt, and pepper to make the vinaigrette.

Step 9

In a large salad bowl, combine the salad greens, cherry tomatoes, cucumber slices, red bell pepper strips, carrot ribbons, and red onion slices.

Step 10

Drizzle the vinaigrette over the salad and gently toss to combine, ensuring all ingredients are coated well.

Step 11

Just before serving, add the diced avocado to the salad and give it a gentle toss.

Step 12

Serve the salad immediately as a refreshing appetizer or a light, but satisfying, main meal.

Nutrition Facts

Serving size	(1020.6g)

Amount per serving	% Daily Value*
Calories	915.9

Total Fat 80.8g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 3.0g
Cholesterol 0mg	0%
Sodium 1444.8mg	0%
Total Carbohydrate 52.2g	0%
Dietary Fiber 20.7g	0%
Total Sugars 19.7g
Protein 11.5g	0%

Vitamin D 0IU	0%
Calcium 191.8mg	0%
Iron 4.8mg	0%
Potassium 2422.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.1%

Protein: 4.7%

Carbs: 21.3%