Crunchy Chopped Vegetable Salad with Fresh Veggies
A simple crunchy chopped vegetable salad made with fresh vegetables, sprouts, seeds, and lemon. Light, refreshing, and perfect for everyday Indian meals.
Servings 3
Ingredients
- ¾ cup cucumber chopped
- ½ cup yellow bell pepper chopped
- ½ cup red bell pepper chopped
- ¾ cup carrot grated
- ½ cup sunflower sprouts
- 1 tablespoon almonds chopped
- 1 tablespoon Pumpkin seeds
- Pepper Adjust to taste, I used ¼ tsp
- Salt Adjust to taste, I used ¼ tsp
Instructions
- Start by washing and drying all the vegetables well. This small step really helps keep the salad crisp.
- Chop the cucumber and bell peppers into small, even pieces. Grate the carrot finely so it blends easily with the rest.¾ cup cucumber , ½ cup yellow bell pepper , ½ cup red bell pepper , ¾ cup carrot
- Add all prepared veggies to a wide bowl, including the sunflower sprouts. Sprinkle in the almonds and pumpkin seeds.½ cup sunflower sprouts, 1 tablespoon almonds , 1 tablespoon Pumpkin seeds
- Squeeze fresh lemon juice over the salad and add salt and pepper. Toss gently using your hands or a spoon.Pepper, Salt
- I usually add lemon juice and salt right before serving. This simple habit keeps the vegetables crunchy and prevents water from collecting at the bottom of the bowl.
Notes
Tested Tips from My Kitchen
- Wash and dry all vegetables thoroughly.
- Chop vegetables evenly for the best texture.
- Always add salt just before serving to keep the salad crunchy.
- This salad tastes best when eaten fresh, but can be prepped without seasoning a few hours ahead.
Nutrition
Calories: 70kcal | Carbohydrates: 9g | Protein: 4g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Sodium: 412mg | Potassium: 304mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6198IU | Vitamin C: 80mg | Calcium: 30mg | Iron: 3mg
