New Year Veggie Salad (Printable Version)
Crisp vegetables with a zesty lemon-herb vinaigrette for a vibrant, healthy start to the year.
# What You'll Need:
→ Fresh Vegetables
01 - 1 cup cherry tomatoes, halved
02 - 1 cup cucumber, diced
03 - 1 cup red bell pepper, diced
04 - 1 cup carrots, shredded
05 - 1/2 cup radishes, thinly sliced
06 - 1/2 cup red onion, thinly sliced
07 - 1 avocado, diced
→ Greens & Herbs
08 - 3 cups mixed salad greens
09 - 1/4 cup fresh parsley, chopped
10 - 2 tbsp fresh mint, chopped
→ Dressing
11 - 3 tbsp extra-virgin olive oil
12 - 2 tbsp freshly squeezed lemon juice
13 - 1 tsp Dijon mustard
14 - 1 tsp maple syrup (or honey)
15 - 1/2 tsp sea salt
16 - 1/4 tsp freshly ground black pepper
→ Toppings
17 - 2 tbsp roasted sunflower seeds
18 - 2 tbsp pomegranate seeds
# How To Make:
01 - In a large salad bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, shredded carrots, sliced radishes, and sliced red onion.
02 - Add the mixed salad greens to the bowl. Gently fold in the diced avocado, chopped fresh parsley, and chopped fresh mint.
03 - In a small bowl or jar, whisk together the extra-virgin olive oil, lemon juice, Dijon mustard, maple syrup, sea salt, and black pepper until the mixture is emulsified.
04 - Pour the dressing over the salad ingredients. Toss gently to ensure all vegetables and greens are evenly coated.
05 - Sprinkle roasted sunflower seeds and pomegranate seeds over the salad if desired. Serve immediately.
# Expert Advice:
01 -
- It comes together in minutes, leaving your kitchen calm and your hands actually happy to have made something.
- The dressing hits that impossible balance between bright and rich, making even plain lettuce taste like a discovery.
- Every vegetable stays crisp and distinct, never turning into sad, wilted mush by dinner.
02 -
- Dress the salad only when you're ready to eat it; avocado and acidic dressing are fine, but sitting greens turn into regret.
- The dressing can be made hours ahead, but let it come to room temperature before pouring—cold dressing doesn't coat the vegetables evenly.
03 -
- Keep a separate cutting board for vegetables—the smell and residue from other ingredients can shadow the fresh taste you're building.
- If you're making this ahead for a crowd, keep the dressing, greens, and avocado separate and combine everything five minutes before serving.