Data Stream Fresh Veggie Salad

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

A vibrant, nutrient-packed salad featuring a rainbow of seasonal vegetables and a zesty lemon-tahini dressing, designed to refresh and energize. This mediterranean-inspired salads ready in about 15 minutes pairs mixed greens, cherry tomatoes, cucumber 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 150 calories and feeds 4, 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
• 1/2 cup cherry tomatoes
• 1/4 cup cucumber
• 1/4 cup red onion
• 1/4 cup shredded carrots
• 1/4 cup bell peppers
• 1/4 cup crumbled feta cheese
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp honey
• 1 tbsp water
• pinch salt

Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp honey, 1 tbsp water, and a pinch of salt until smooth and emulsified (about 1 minute of whisking).
2. Step 2: In a large bowl, combine 2 cups mixed greens, 1/2 cup halved cherry tomatoes, 1/4 cup thinly sliced cucumber, 1/4 cup thinly sliced red onion, 1/4 cup shredded carrots, and 1/4 cup sliced bell peppers, tossing gently to mix.
3. Step 3: Drizzle the lemon-tahini dressing over the salad and sprinkle with 1/4 cup crumbled feta cheese, then toss again until evenly coated and the dressing clings to the vegetables.