Crunchy Chopped Vegetable Salad with Lemon Dijon Vinaigrette

Prep Time 20 mins
Total Time 20 mins
Cuisine: American
Courses: Salad
Difficulty: Beginner
Servings: 6
Best Season: Suitable throughout the year
Dietary: Gluten Free, Nut Free, Vegetarian
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
  1. 1
    Trim the asparagus and chop it into small bite-sized pieces.
  2. 2
    Dice the cucumbers, green bell peppers, jalapeños, and green onions.
  3. 3
    Finely mince the fresh mint and dill.
  4. 4
    Add the asparagus, cucumbers, bell peppers, jalapeños, green onions, mint, dill, micro radish microgreens, and crumbled feta to a large mixing bowl.
  5. 5
    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.
  6. 6
    Pour the dressing over the salad ingredients.
  7. 7
    Toss gently until everything is evenly coated in the vinaigrette.
  8. 8
    Serve immediately and enjoy the fresh, crunchy flavors.
Note

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Keywords: crunchy vegetable salad, chopped salad recipe, lemon dijon vinaigrette, summer salad recipe, cucumber salad, asparagus salad, feta salad, healthy vegetable salad, microgreens salad, fresh herb salad, gluten free salad, vegetarian salad, easy summer side dish, colorful chopped salad, lemon dressing recipe
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