Introduction
When Lina Vexley began her culinary journey, she was fascinated by the colors and textures of fresh vegetables. One warm spring morning, she visited a local farmer’s market and filled her basket with crisp lettuce, juicy tomatoes, sweet carrots, and fragrant herbs. Back in her kitchen, she combined them into a vibrant salad that became her go-to for quick, healthy meals. Over time, she perfected different versions — adding new flavors, dressings, and toppings. For Lina, salads were more than side dishes; they were edible art — refreshing, nourishing, and full of life — a celebration of nature in every bite.
Colorful Garden Salad
Equipment
- Mixing Bowl
- Cutting board
- Salad Spinner
Ingredients
Salad Base
- 4 cups mixed lettuce leaves washed and dried
- 1 cup cherry tomatoes halved
- 1 cup cucumber thinly sliced
- 1 cup shredded carrots
- 1/2 cup bell pepper sliced thin
Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice freshly squeezed
- 1 tsp honey or maple syrup
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp dijon mustard optional
Instructions
- Wash and prepare all vegetables. Pat dry or use a salad spinner to remove excess moisture.
- In a large mixing bowl, combine lettuce, cherry tomatoes, cucumber, shredded carrots, and bell peppers.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, pepper, and mustard until emulsified.
- Pour the dressing over the vegetables and toss gently to coat evenly.
- Serve immediately or refrigerate for up to 30 minutes before serving for a crisp, chilled salad.
Notes
Nutrition
How to Make Salad Recipes
Start by preparing the vegetables — wash them thoroughly and pat them dry or spin them in a salad spinner to remove moisture. Slice the cucumber and bell peppers thinly, halve the cherry tomatoes, and shred the carrots for a mix of color and texture. Place all the vegetables in a large mixing bowl with the lettuce leaves as the base.
Next, make the dressing. In a small bowl, whisk together olive oil, lemon juice, honey (or maple syrup), Dijon mustard, salt, and pepper. Whisk until the mixture becomes smooth and slightly thick. The balance of tangy lemon and sweet honey creates a refreshing dressing that enhances the natural flavors of the vegetables.
Pour the dressing over the salad and gently toss to coat all the ingredients evenly. Be careful not to overmix, as it can bruise the lettuce. For a chilled version, refrigerate the salad for about 30 minutes before serving.
You can customize this base recipe by adding avocado slices, grilled chicken, boiled eggs, or seeds like sunflower and pumpkin. Feta or goat cheese can also elevate the taste with a creamy touch. This versatile salad works perfectly as a side dish or a light main course. It’s fresh, crunchy, and full of vibrant nutrition — perfect for any meal of the day.
Conclusion
Salad Recipes by Lina Vexley bring together freshness, balance, and creativity in every bowl. With just a few ingredients and a simple dressing, you can create a dish that nourishes both body and soul. Whether you enjoy it as a healthy lunch, a dinner side, or a colorful appetizer, this salad showcases the beauty of simplicity. Each bite bursts with flavor, texture, and vitality — a true celebration of nature’s bounty and the joy of wholesome eating straight from the garden to your table.