Seasonal Veggie Salad
A vibrant mix of crisp vegetables and a zesty lemon-herb dressing for a refreshing side. This mediterranean-inspired beef (vegetarian) ready in about 25 minutes pairs mixed greens, pint, halved cherry tomatoes, medium, sliced cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 4 cups mixed greens
- 1 pint, halved cherry tomatoes
- 1 medium, sliced cucumber
- 1 small, thinly sliced red onion
- 1, diced avocado
- 1, juiced lemon
- 2 tbsp olive oil
- 1 tbsp, chopped dill
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Step 1: Toss 4 cups mixed greens, 1 pint halved cherry tomatoes, 1 medium sliced cucumber, 1 small thinly sliced red onion, and 1 diced avocado in a large bowl.
- Step 2: In a separate bowl, whisk together 2 tbsp olive oil, 1 tbsp chopped dill, 1/2 tsp salt, and 1/4 tsp pepper. Slowly drizzle in 1 tbsp lemon juice while whisking until emulsified.
- Step 3: Pour dressing over salad and toss to coat. Serve immediately, garnished with additional dill.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Seasonal Veggie Salad take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Seasonal Veggie Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mixed greens from drying out.
Can I substitute ingredients in Seasonal Veggie Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Seasonal Veggie Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Seasonal Veggie Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
