Last week I made a spicy Indian dish and really needed a light side salad to balance the warmth and heaviness of my vegetable korma. Inspired by the salads I often see on Indian buffets, I decided to create this simple chopped salad, filled with fresh, crispy vegetables and dressed with a squeeze of lemon and a pinch of salt and black pepper.
It feels silly typing a post about such a simple and versatile salad, but I ate this chopped salad three days in a row and loved it. It’s so light, crunchy, and satisfying! Leave it as is for a lighter side dish, or add cubed avocado to make it a more substantial meal. Either way, it’s super nutritious and is a fun way to use up those extra veggies in your fridge!
- ½ large cucumber, peeled and cubed
- 2 small carrots, chopped
- 1 medium tomato, seeds removed, chopped
- 3-4 radishes, chopped
- ¼ cup chopped red onion
- 1 cup chickpeas, rinsed
- ½ cup chopped cilantro
- Juice of ½ - 1 lemon
- Large pinch sea salt
- Black pepper to taste
- Optional: ½ avocado, cubed
- Toss all ingredients together in a bowl.
- Taste for seasoning, and add more salt, pepper, or lemon juice as desired.
- Serve immediately, or cover and place in fridge to chill.
This salad is a great way to use up leftover veggies! Feel free to add chopped broccoli, zucchini, celery, etc.
This simple chopped salad would be a great lunch to take to work! Just chop your veggies the night before and fill a mason jar or two. The next morning, just put a jar of salad in your lunchbox with an ice pack, and your coworkers will covet your beautiful, nutritious lunch!
Have a healthy week!