Ingredients
Scale
- 2 cups mixed greens (e.g., spinach, arugula)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper (any color), chopped
- 1/2 cup shredded carrots
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Wash and chop all the vegetables. Dice the cherry tomatoes, cucumber, and bell pepper into bite-sized pieces. Shred the carrots.
- In a large bowl, combine the mixed greens with the chopped tomatoes, cucumbers, bell peppers, and shredded carrots. Add fresh parsley.
- In a small bowl, whisk together olive oil and balsamic vinegar. Season with salt and pepper to taste.
- Pour the dressing over the salad and toss gently until everything is evenly coated. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days, keeping the dressing separate until ready to serve.
- This salad pairs well with grilled chicken or fish and makes a vibrant side dish.
- Customize your salad by adding ingredients like avocado or nuts for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: British
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 150 Kcal
- Sugar: 3g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg