Colorful Garden Salad with Fresh Vegetables and Light Vinaigrette
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.
🛒 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
Watch the original video
Watch on TikTokDirections
- 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.
