Veggie Salad Without Lettuce Recipe
This lettuce-free veggie salad bursts with color and flavor, making it a refreshing side or light meal for any occasion.
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Why I Love This Lettuce-Free Salad
When I want something bright and fresh, I turn to this salad. The combination of tomatoes, cucumber, and bell peppers is a great way to break the monotony of regular lettuce salads. Each bite gives a sweet taste, along with a bit of zip from the red onion and lemon.
What really sets this salad apart is its texture. There's no soggy bite here—just pure crunch and freshness. I like that it’s filling enough for a light lunch but works just as well on the side of something hot off the grill.
Some favorite pairings I recommend:
- Grilled halloumi or tofu
- Pita and hummus
- Chickpeas or beans for an extra protein kick
What I appreciate most is the versatility. If you’d like to get fancy, feel free to substitute in some extra vegetables or add some feta or avocado. In fact, bringing a potluck dish to share is far more cool – and delicious – than another bowl of salad.
If you are looking for an eye-catching salad that is also yummy, then try out this colorful salad.
Colorful Veggie Salad Without Lettuce
A crisp, colorful medley of bell peppers, tomatoes, cucumbers, corn, and red onion tossed in a zesty lemon and olive oil dressing.
Ingredients
Instructions
- 1
Prepare the Vegetables: Wash and chop the cherry tomatoes, cucumber, bell peppers, and red onion. Make sure they are evenly cut for a beautiful presentation.
- 2
Mix the Salad: In a large bowl, combine the cherry tomatoes, cucumber, bell peppers, red onion, corn, and parsley.
- 3
Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper until well combined.
- 4
Toss and Serve: Drizzle the dressing over the salad and toss gently to combine all the ingredients. Let it sit for a few minutes to allow the flavors to meld before serving.
Notes
You can add chickpeas, white beans, or avocado for more protein and creaminess.
Best served immediately after tossing with the dressing, but leftovers hold up well for a day.
Nutrition Facts
Serves: 4 servings
Calories Per Serving: 150
Frequently Asked Questions About This Recipe
Yes! This salad can be made a few hours ahead. For the best texture, add the dressing just before serving to keep the vegetables crisp.
You can use fresh cilantro, basil, or dill instead of parsley, depending on your flavor preference.
Yes, as written, this salad is both vegan and gluten-free.
Absolutely! Chickpeas, white beans, or grilled tofu are excellent options for adding plant-based protein.
