Mixed Salad is a colorful, nutrient-rich blend of fresh vegetables and greens, tossed together for a quick and refreshing side or light main meal. It’s customizable, crunchy, and pairs well with almost any dressing.
Origin Mixed Salad
Mixed salads have been a part of Mediterranean and European cuisines for centuries, often served before or alongside main dishes. They became especially popular in modern health-focused eating for their versatility, fresh taste, and nutritional value. Every region has its twist, whether it’s French vinaigrette, Italian balsamic drizzle, or Indian chaat masala for a desi kick.
What I Love About This Recipe
What I truly love about this salad is how effortlessly it brings together flavor, texture, and color. You can make it with whatever’s in the fridge and still end up with something satisfying and wholesome. It’s light but filling, thanks to crunchy veggies and leafy greens. Whether I’m having it as a starter or a complete lunch, it always feels refreshing and guilt-free.
Also Read : Carbonara Beans
Mixed Salad
Course: Random4
servings10
minutes15
minutes100
kcalIngredients
2 cups mixed greens (lettuce, spinach, arugula, etc.)
1 small cucumber, sliced
1 carrot, grated or julienned
1 tomato, chopped or sliced
¼ red onion, thinly sliced
½ bell pepper (any color), diced
1 tbsp olive oil
1 tsp lemon juice or vinegar
Salt and pepper, to taste
Optional: olives, feta, sweet corn, boiled chickpeas, nuts or seeds
Directions
- Wash and dry all vegetables and greens thoroughly.
- In a large bowl, combine the greens, cucumber, carrot, tomato, onion, and bell pepper.
- Drizzle olive oil and lemon juice or vinegar over the top.
- Sprinkle with salt and pepper.
- Toss everything gently to coat the salad evenly.
- Top with any optional add-ins for extra flavor and nutrition.
- Serve immediately for best crunch.
Notes
- Use seasonal vegetables for freshness and cost-effectiveness.
- Add a boiled egg, grilled chicken, or tofu to turn it into a full meal.
