Carrot, Bell Pepper, Broccoli, Cucumber, and Beetroot Salad
This colorful salad is a great way to incorporate a variety of vegetables into your diet. It's packed with vitamins and minerals, making it a perfect healthy addition to any meal. This salad is vegan, gluten-free, and nut-free, making it suitable for many dietary preferences. It's also low in calories and high in fiber, making it an excellent option for weight loss goals. However, people with a soy allergy should avoid this dish.
Allergen Information: Contains Soy Allergy
Nutrition Facts
Per serving
Energy
34 kcal
Protein
1 g
Carbs
7 g
Fat
0 g
Fiber
2 g
Ingredients
Common salt
0.5 tsp (2.5g)
Pepper, black
0.5 tsp (2.5g)
Carrot
0.25 cup, sliced (50g)
Red Bell Pepper
0.25 cup, sliced (50g)
Yellow Bell Pepper
0.25 cup, sliced (50g)
Cucumber
0.5 cup, chopped (100g)
Beetroot
0.25 cup, grated (50g)
Clove Garlic, Minced
1 tsp (5g)
Broccoli
0.5 small cup floret (100g)
Dijon mustard
1 tsp (6g)
Instructions
Preparation
Blanch the broccoli florets in boiling water for 2-3 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, chop them into bite-sized pieces.
Cooking Steps
In a small bowl, whisk together the olive oil, minced garlic, and Dijon mustard until well combined.
Season the dressing with salt and pepper to taste. Adjust the quantities to your preference.
In a large salad bowl, combine all the sliced, grated vegetables.
Pour the dressing over the salad ingredients.
Gently toss the salad to coat all the vegetables evenly with the dressing.
Serve it.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.