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Vegetable Salad

Keep it light and healthy with this chopped vegetable salad with fresh summer vegetables. It’s quick, easy and customizable.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Salad
Ingredients Method

Ingredients
  

  • Green cabbage thin shreds
  • ⁠Red cabbage thin shreds
  • ⁠Carrot grated
  • ⁠Beetroot grated
  • ⁠Yellow squash finely diced
  • ⁠Zucchini finely diced
  • Chayote squash finely diced
  • ⁠Colored peppers - Red Orange, Yellow, finely diced
  • ⁠Jicama finely diced
  • Red radish grated
  • ⁠any vegetable that can be eaten raw
Separate
  • Tomatoes finely diced
  • ⁠Cucumber finely diced
  • Greens finely chopped (Spinach, kale, parsley, cilantro and mint)
  • ⁠Avocado finely diced
  • Sprouted beans
Any Fruit: Finely Diced
  • - Apple
  • - ⁠Grapes
  • - ⁠Pear
  • - ⁠Mango
  • - ⁠Peach
  • Salt
  • Pepper powder
  • Lime juice

Method
 

  1. Wash all the vegetables thoroughly under running water. Wipe them dry.
  2. Peel & chop the vegetable and fruits to bite sized pieces.
  3. Add them to a large serving bowl. When you are ready to serve the salad, add salt, lime juice and pepper powder.
  4. Toss them well. Garnish with seeds and nuts.
  5. Enjoy the healthy salad.