Salads

Colorful Garden Salad with Fresh Vegetables and Light Vinaigrette

Name: Colorful Garden Salad with Fresh Vegetables and Light Vinaigrette
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Méditerranéenne
Ingredients: 2 handfuls fresh arugula (about 2.8 oz); 1 romaine lettuce (5.3 oz), leaves torn; 1 medium carrot, finely grated; 1 raw beet (3.5 oz), grated; 1 cucumber, cut into half-moons; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 1 ripe avocado, sliced; 7 oz multi-colored cherry tomatoes, halved; 1 small red onion, very thinly sliced; 1 celery stalk, thinly sliced; 3 radishes, sliced into rounds; 1 handful sunflower seeds (1 oz); 1 handful pumpkin seeds (0.7 oz); A few fresh mint leaves; A few fresh basil leaves; For the vinaigrette: 3 tablespoons extra virgin olive oil; For the vinaigrette: 1 tablespoon apple cider vinegar; For the vinaigrette: 1 teaspoon Dijon mustard; For the vinaigrette: 1 teaspoon honey (or agave syrup for vegan version); For the vinaigrette: 1 clove garlic, minced; For the vinaigrette: juice of half a lemon; For the vinaigrette: salt and freshly ground black pepper to taste

By Marie Lefebvre · Updated June 15, 2026

An explosion of color and freshness on your plate! This garden salad brings together the best seasonal vegetables, crisp and packed with vitamins, enhanced by a light and flavorful homemade vinaigrette. A complete, healthy, and vibrant meal that delights both the eyes and the palate.

Prep⏱️ 20 min

Servings👥 4 servings

Difficulty📊 Very Easy

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🛒 Ingredients

4 servings

2 handfuls fresh arugula (about 2.8 oz)
1 romaine lettuce (5.3 oz), leaves torn
1 medium carrot, finely grated
1 raw beet (3.5 oz), grated
1 cucumber, cut into half-moons
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 ripe avocado, sliced
7 oz multi-colored cherry tomatoes, halved
1 small red onion, very thinly sliced
1 celery stalk, thinly sliced
3 radishes, sliced into rounds
1 handful sunflower seeds (1 oz)
1 handful pumpkin seeds (0.7 oz)
A few fresh mint leaves
A few fresh basil leaves
For the vinaigrette: 3 tablespoons extra virgin olive oil
For the vinaigrette: 1 tablespoon apple cider vinegar
For the vinaigrette: 1 teaspoon Dijon mustard
For the vinaigrette: 1 teaspoon honey (or agave syrup for vegan version)
For the vinaigrette: 1 clove garlic, minced
For the vinaigrette: juice of half a lemon
For the vinaigrette: salt and freshly ground black pepper to taste

🛍️ Recommended tools

🥗Saladier en verreSee on Amazon →🥬Essoreuse à saladeSee on Amazon →🔪Mandoline cuisineSee on Amazon →

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Directions

1
Prepare all your vegetables: wash them thoroughly under cold water and dry them with a clean towel or a salad spinner to avoid diluting the vinaigrette.
2
Finely grate the carrot and the raw beet separately. Set aside in separate bowls to preserve their bright colors.
3
Thinly slice the red onion and soak it for 5 minutes in a little cold water with a few drops of vinegar to mellow its sharpness. Drain and set aside.
4
Prepare the vinaigrette: in a small bowl, whisk together the mustard, honey, minced garlic, and lemon juice. Add the apple cider vinegar, then gradually whisk in the olive oil in a thin stream to create a smooth emulsion. Season with salt and pepper to your taste.
5
In a large salad bowl, first arrange the bed of arugula and romaine. Then add the vegetables in colorful clusters, arranging them harmoniously: grated carrot on one side, beet on the other, cucumber, bell peppers, radishes, celery, and red onion.
6
Arrange the avocado slices and cherry tomatoes on top for a generous and appetizing visual effect.
7
Sprinkle with dry-toasted sunflower and pumpkin seeds for crunch.
8
Add the fresh mint and basil leaves, torn by hand to release their aromas.
9
Just before serving (and only just before serving), drizzle the vinaigrette over the entire surface of the salad and toss gently to coat each vegetable without crushing them. Serve immediately.

💡 Chef's Tip

The secret to a consistently crisp salad: never dress it in advance! Prepare all your vegetables and your vinaigrette separately, and only combine them at the last moment before serving. For a more complete meal, add 3.5 oz of chickpeas roasted with cumin and smoked paprika—they add plant-based protein and irresistible crunch.