Veggie Salad with Citrus Vinaigrette
This veggie salad with a bright, zesty citrus vinaigrette is a perfect side dish for any meal, especially when you’re looking for something light and fresh. Adapted from Cooking Light, it’s a vibrant mix of fresh vegetables that comes together quickly, making it ideal for potlucks, quick lunches, or as a refreshing starter before a heartier main course like cod. The best part is allowing the salad to marinate for a couple of hours in the fridge, which allows the zucchini and squash to soak up the dressing and lets the flavors meld beautifully. It’s a no-cook, easy-to-prepare dish that offers a burst of flavor with every bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh lime juice | 3 tablespoons |
| Olive oil | 1 1/2 tablespoons |
| Honey | 2 1/2 teaspoons |
| Red wine vinegar | 2 tablespoons |
| Salt | 1 teaspoon |
| Fresh ground black pepper | 1/4 teaspoon |
| Zucchini (thinly sliced) | 1/8 medium |
| Fresh corn kernels (cooked or raw) | 1 1/2 cups |
| Red onions (thinly sliced) | 1 1/2 tablespoons |
| Fresh flat-leaf parsley (chopped) | 1 tablespoon |
| Fresh basil (chopped) | 2 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 92.6 |
| Fat | 3.5 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 0 mg |
| Sodium | 161.6 mg |
| Carbohydrates | 15.6 g |
| Fiber | 2.3 g |
| Sugar | 7 g |
| Protein | 2.6 g |
Instructions
-
Prepare the vinaigrette:
In a small bowl, whisk together the fresh lime juice, olive oil, honey, red wine vinegar, salt, and fresh ground pepper until well combined. This forms a tangy and slightly sweet dressing that adds a burst of flavor to the veggies.
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-
Combine the vegetables:
In a large bowl, add the thinly sliced zucchini, fresh corn kernels, thinly sliced red onions, chopped parsley, and chopped basil. The combination of these fresh ingredients creates a colorful and crunchy salad base. -
Add the vinaigrette:
Pour the citrus vinaigrette over the vegetables. Toss everything together until the veggies are evenly coated with the dressing. Make sure to mix well so that all the vegetables soak up the delicious flavors. -
Chill and marinate:
Cover the bowl with plastic wrap or a lid and place it in the refrigerator. Let the salad chill for at least an hour, or ideally a couple of hours, to allow the vegetables to marinate and the flavors to meld together. This step enhances the taste and texture of the salad. -
Serve and enjoy:
Once chilled, give the salad a quick toss to redistribute the vinaigrette, and serve it as a refreshing side dish. It pairs perfectly with grilled fish, chicken, or even as a light lunch on its own.
Notes
- Corn options: You can use fresh corn kernels straight off the cob for a raw and crunchy texture, or lightly cook them if you prefer a softer bite.
- Customizations: Feel free to add other vegetables like bell peppers, cucumbers, or even a handful of arugula or spinach for extra greens.
- Make-ahead tip: This salad gets better as it sits, so preparing it ahead of time is a great option for busy days or gatherings.
Keywords
Vegetable, Potluck, No Cook, Easy, Quick, Light Salad, Fresh Veggies, Summer Salad, Zucchini Salad, Corn Salad, Citrus Dressing, Marinated Salad, Potluck Salad, Under 15 Minutes
Recipe Summary
This Veggie Salad with Citrus Vinaigrette is the perfect balance of tangy, sweet, and savory. It’s incredibly simple to prepare, requiring only five minutes of your time for the prep work, making it a great go-to dish for last-minute gatherings or when you need a healthy and light side. The vinaigrette made from lime juice, olive oil, honey, and red wine vinegar coats the fresh veggies in a refreshing way. Zucchini, corn, red onion, and herbs create a medley of textures and flavors, all enhanced by a short time chilling in the fridge to allow the flavors to meld. Try this dish the next time you’re looking for something healthy, easy, and irresistibly delicious!
