Fruit and Vegetable Salad
Crunchy, tangy, and refreshing, this salad is delicious either as a side dish or a light entree on a hot summer evening!
Servings: 4
Ingredients
- 2 medium cucumbers
- 8 ounces strawberries
- 8 ounces grapes
- 1 small red bell pepper
- 8 to 10 large basil leaves
- 2 to 3 teaspoons sunflower seeds
- 1 lime
- 2 tablespoons olive oil
- ½ teaspoon salt
- romaine lettuce leaves (optional, for serving)
Instructions
- Chop the cucumber, strawberries, grapes, and red bell pepper into bite sized chunks. Chop the basil leaves. Place everything you chopped in a large bowl and add in the sunflower seeds.2 medium cucumbers, 8 ounces strawberries, 8 ounces grapes, 1 small red bell pepper, 8 to 10 large basil leaves, 2 to 3 teaspoons sunflower seeds
- Juice the lime. In a small bowl, combine the lime juice, olive oil, and salt.2 tablespoons olive oil, 1 lime, ½ teaspoon salt
- Pour the dressing into the bowl and toss to combine everything thoroughly.
- Spoon the salad onto romaine lettuce leaves for a fresh, pretty presentation.romaine lettuce leaves
Notes
Prep Tips:
- Be sure to pat all the produce dry after washing so the salad doesn’t get watery.
- Cut everything into similar bite-sized pieces so you get a little of everything in each forkful.
- Chop the basil just before mixing to keep it fragrant and fresh.
- If you don’t have a fresh lime, about 2 ½ tablespoons of bottled lime juice works in a pinch.
Variation Suggestions:
- You can swap celery for cucumber, raspberries for strawberries, or carrots for red bell pepper if that suits your family better.
- Mix in some cooked, chilled pasta to turn this into a more filling salad.
- Try toasted pumpkin seeds or sliced almonds instead of sunflower seeds.
- Add crumbled feta or fresh mozzarella pearls for a slightly savory twist.
Serving Suggestions:
- Serve alongside grilled chicken, fish, or burgers for a bright contrast.
- This is a great addition to a picnic or barbecue spread—just keep it chilled until serving.
Storage Info for Leftovers:
- This salad is best eaten right after it’s made.
- If you want to prep ahead, chop the fruits and vegetables and store them in separate airtight containers in the refrigerator, then toss with the dressing just before serving.
- If transporting, wait to add the sunflower seeds until right before serving so they stay crunchy.
Nutrition
Calories: 148kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 296mg | Potassium: 472mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1075IU | Vitamin C: 80.8mg | Calcium: 36mg | Iron: 0.9mg
