Heart-Healthy Fresh Veggie Salad

Brighten up your plate with this vibrant and nutrient-packed Heart-Healthy Fresh Veggie Salad! Bursting with flavor and loaded with wholesome ingredients like crunchy romaine lettuce, tender baby spinach, juicy cherry tomatoes, crisp cucumbers, and creamy avocado, this salad is as refreshing as it is satisfying. Shaved ribbons of carrot, sweet red bell pepper, and zesty red onion add layers of texture and color, while a light dressing of extra virgin olive oil and fresh lemon juice ties it all together with a tangy, heart-smart finish. Topped with fragrant basil, this no-cook, 20-minute recipe is the perfect way to incorporate fresh, seasonal produce into your diet. Ideal as a light lunch, side dish, or an appetizer, this salad is a deliciously easy way to prioritize health without sacrificing flavor.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 1 head Romaine lettuce
• 2 cups Baby spinach
• 12 pieces Cherry tomatoes
• 1 medium Cucumber
• 1 medium Red bell pepper
• 1 large Carrot
• 0.5 medium Red onion
• 1 medium Avocado
• 2 tablespoons Extra virgin olive oil
• 2 tablespoons Fresh lemon juice
• 0.25 cup Fresh basil leaves
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Wash all vegetables thoroughly under cold running water. Pat them dry with a clean kitchen towel or paper towels.

Step 2

Chop the romaine lettuce into bite-sized pieces and place them in a large salad bowl.

Step 3

Add the baby spinach to the bowl with the romaine lettuce.

Step 4

Slice the cherry tomatoes in half and add them to the salad bowl.

Step 5

Peel the cucumber, then cut it in half lengthwise. Use a spoon to scoop out the seeds and then slice it into thin half-moons. Add them to the bowl.

Step 6

Core and deseed the red bell pepper, then slice it into thin strips. Add to the salad.

Step 7

Peel the carrot and then use a vegetable peeler to shave it into long ribbons directly into the salad bowl.

Step 8

Slice the red onion thinly and add it to the mixture.

Step 9

Cut the avocado in half, remove the pit, and slice the flesh into cubes. Add it to the salad bowl.

Step 10

In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, salt, and black pepper to make the dressing.

Step 11

Pour the dressing over the salad and toss gently to combine all ingredients evenly.

Step 12

Finely chop or tear the fresh basil leaves and sprinkle them over the top of the salad.

Step 13

Serve the salad immediately as a refreshing and nutritious dish.

Nutrition Facts

Serving size	1537.6 grams (1537.6g)

Amount per serving	% Daily Value*
Calories	749

Total Fat 52.30g	67%
Saturated Fat 7.60g	38%
Polyunsaturated Fat 3.30g
Cholesterol 0mg	0%
Sodium 1469mg	64%
Total Carbohydrate 68.90g	25%
Dietary Fiber 28.90g	103%
Total Sugars 24.60g
Protein 18.50g	37%

Vitamin D 0IU	0%
Calcium 401mg	31%
Iron 10mg	58%
Potassium 3238mg	69%

*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: 57.4%

Protein: 9.0%

Carbs: 33.6%