This Creamy Vegetable Salad is a refreshing, colorful, and healthy dish that brings together a variety of crisp vegetables, coated in a luscious homemade creamy dressing. It’s perfect as a light meal, a side dish for barbecues, or a nutritious addition to any gathering. With a mix of flavors and textures, this salad provides a wholesome balance of crunch and creaminess, making it a go-to recipe for every occasion. Packed with vitamins, minerals, and fiber, this salad satisfies your taste buds while keeping you energized throughout the day.
Ingredients:
For the Salad:
- 1 cup cucumber, diced
- 1 cup carrots, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets, lightly steamed
- 1/2 cup red bell pepper, diced
- 1/2 cup yellow bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup corn kernels (optional, fresh or canned)
- 1/4 cup black olives, sliced
- 1/4 cup sunflower seeds (optional, for crunch)
For the Creamy Dressing:
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon honey or maple syrup (optional for sweetness)
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
Instructions:
- Prepare the Vegetables:
- Wash and chop all the vegetables as indicated. For the broccoli, lightly steam the florets to retain their vibrant color and slight crunch. Allow them to cool completely before adding them to the salad.
- Make the Creamy Dressing:
- In a small bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, minced garlic, honey (optional), salt, and pepper. Stir until well combined and smooth. Add fresh parsley for a touch of brightness.
- Assemble the Salad:
- In a large salad bowl, combine all the chopped vegetables, black olives, corn, and sunflower seeds. Toss gently to distribute them evenly.
- Add the Dressing:
- Pour the creamy dressing over the vegetables and gently toss the salad to coat everything evenly with the dressing. Adjust salt and pepper if needed.
- Chill and Serve:
- For best flavor, let the salad chill in the refrigerator for at least 20–30 minutes before serving. This allows the dressing to soak into the vegetables and the flavors to meld together. Garnish with additional parsley if desired.