Zesty Fresh Garden Vegetable Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant medley of crisp seasonal vegetables tossed in a bright lemon-dill dressing, perfect for a light lunch or refreshing side dish. This mediterranean-inspired salads ready in about 15 minutes pairs mixed baby 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 120 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 baby 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
• 1 tsp, finely chopped fresh dill
• 2 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 2 cups mixed baby greens, 1/2 cup halved cherry tomatoes, 1/4 cup thinly sliced cucumber, 1/4 cup thinly sliced red onion, and 1/4 cup shredded carrots.
2. Step 2: Whisk together 1 tsp finely chopped fresh dill, 2 tbsp lemon juice, 1 tbsp extra virgin olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified and fragrant.
3. Step 3: Pour the dressing over the vegetables and toss gently until all ingredients are evenly coated and the greens are lightly dressed without wilting.