Citrus-Ginger Fresh Vegetable Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant medley of crisp vegetables tossed in a zesty ginger-lime dressing, perfect for a light lunch or refreshing side dish. This mediterranean-inspired salads (vegetarian, gluten-free) ready in about 15 minutes pairs mixed greens, medium cucumber, medium carrot into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups mixed greens
• 1 medium cucumber
• 1 medium carrot
• 1/2 red bell pepper
• 1/4 cup, chopped fresh cilantro
• 1/4 cup, chopped fresh mint
• 1 tbsp, finely grated fresh ginger
• 2 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tbsp olive oil
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 2 cups mixed greens, 1 medium cucumber (thinly sliced), 1 medium carrot (julienned), and 1/2 red bell pepper (thinly sliced), then toss gently to mix.
2. Step 2: In a small bowl, whisk together 1 tbsp fresh ginger (finely grated), 2 tbsp lime juice, 1 tbsp rice vinegar, 1 tbsp olive oil, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified and slightly thickened.
3. Step 3: Pour the dressing over the vegetable mixture in the large bowl and toss until all greens are evenly coated. Add 1/4 cup fresh cilantro (chopped) and 1/4 cup fresh mint (chopped), then toss again until herbs are evenly distributed and the salad is fragrant.