If you’re looking for the ultimate fresh and colorful salad, this Bright & Crunchy Chopped Vegetable Salad is about to become a favorite. Packed with crisp cucumbers, tender asparagus, sweet bell peppers, fresh herbs, creamy feta, and peppery microgreens, every bite delivers incredible texture and flavor.
The homemade Lemon Dijon Vinaigrette ties everything together with a bright citrusy tang and just the right touch of sweetness. Whether you’re serving it at a summer gathering, meal prepping for the week, or looking for a vibrant side dish, this salad is refreshing, satisfying, and bursting with garden-fresh goodness.
Today’s post is proudly sponsored by BrightFresh. Thank you to BrightFresh for sponsoring today’s post and for providing high quality microgreens that elevate both the flavor and nutrition of this dish.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Equipment You’ll Need
- Large mixing bowl
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Citrus zester
- Citrus juicer
- Small whisk
- Measuring cup or small bowl for dressing
Ingredients
For the Salad
- 1/2 pound asparagus (chopped into bite-sized pieces)
- 3 jalapeños (diced with seeds removed)
- 2 cucumbers (diced)
- 2 green bell peppers (diced)
- 1 package Micro Radish Microgreens
- 5 green onions (diced)
- 10 fresh mint leaves (finely minced)
- 1/2 ounce fresh dill (finely minced)
- 8 ounces feta cheese (crumbled)
For the Lemon Dijon Vinaigrette
- 1/3 cup olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 2 tablespoons red wine vinegar
- 1 teaspoon garlic (minced)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Trim the asparagus and chop it into small bite-sized pieces.
- Dice the cucumbers, green bell peppers, jalapeños, and green onions.
- Finely mince the fresh mint and dill.
- Add the asparagus, cucumbers, bell peppers, jalapeños, green onions, mint, dill, micro radish microgreens, and crumbled feta to a large mixing bowl.
- In a measuring cup or small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, maple syrup, red wine vinegar, garlic, salt, and pepper until smooth and fully combined.
- Pour the dressing over the salad ingredients.
- Toss gently until everything is evenly coated in the vinaigrette.
- Serve immediately and enjoy the fresh, crunchy flavors.
Dietary Information
This salad is naturally vegetarian and gluten-free. The fresh vegetables, herbs, and olive oil dressing make it a nutrient-rich option for lunch, dinner, or entertaining.
For a dairy-free version, simply omit the feta or substitute it with your favorite plant-based feta alternative.
Tips or Variations
- For extra protein, add grilled chicken, shrimp, or chickpeas.
- If you prefer less heat, use fewer jalapeños or substitute with mild peppers.
- Add avocado just before serving for extra creaminess.
- Store leftovers in an airtight container for up to 2 days.
- The vegetables will soften slightly but remain flavorful.
- Prepare the dressing ahead of time and refrigerate for up to 5 days.
Serving Suggestions
- Serve alongside grilled chicken, salmon, or steak.
- Pair with a light soup for a satisfying lunch.
- Bring it to summer cookouts, potlucks, or picnics.
- Enjoy with sparkling water, lemonade, or a crisp white wine.
Fun Facts
Micro radish greens contain the same peppery flavor profile as mature radishes but in a delicate, tender form. Fresh dill and mint are commonly paired in Mediterranean-inspired dishes because they brighten rich ingredients like feta cheese. Chopped salads became popular because they provide a perfect mix of ingredients in every bite.
FAQ’s
Can I make this salad ahead of time?
Yes. Prepare all the vegetables and dressing separately, then combine just before serving for the best texture.
What can I use instead of feta?
Goat cheese, cotija cheese, or a dairy-free feta alternative work well.
Is the salad spicy?
The jalapeños add a mild kick. Removing the seeds helps keep the heat manageable.
Can I use another type of microgreen?
Absolutely. Broccoli, sunflower, pea shoots, or mixed microgreens are all delicious substitutes.
How long does the dressing last?
Stored in an airtight container in the refrigerator, the dressing will keep for up to 5 days.
Time & Yield
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 6 to 8 servings
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Crunchy Chopped Vegetable Salad with Lemon Dijon Vinaigrette
Description
If you're looking for the ultimate fresh and colorful salad, this Bright & Crunchy Chopped Vegetable Salad is about to become a favorite. Packed with crisp cucumbers, tender asparagus, sweet bell peppers, fresh herbs, creamy feta, and peppery microgreens, every bite delivers incredible texture and flavor.
Ingredients
For the Salad
For the Lemon Dijon Vinaigrette
Instructions
-
Trim the asparagus and chop it into small bite-sized pieces.
-
Dice the cucumbers, green bell peppers, jalapeños, and green onions.
-
Finely mince the fresh mint and dill.
-
Add the asparagus, cucumbers, bell peppers, jalapeños, green onions, mint, dill, micro radish microgreens, and crumbled feta to a large mixing bowl.
-
In a measuring cup or small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, maple syrup, red wine vinegar, garlic, salt, and pepper until smooth and fully combined.
-
Pour the dressing over the salad ingredients.
-
Toss gently until everything is evenly coated in the vinaigrette.
-
Serve immediately and enjoy the fresh, crunchy flavors.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
