A vibrant dish perfect for summer gatherings, picnics, or as a light lunch option. This salad combines fresh, crunchy vegetables with a rich, creamy dressing, allowing flavors to meld beautifully.
Ingredients
Scale:
1 medium cucumber, diced
2 cups cherry tomatoes, halved
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup fresh corn (about 2 ears, kernels removed)
1 cup radishes, sliced thinly
1 cup broccoli florets, cut into small bite-sized pieces
1 medium red onion, thinly sliced
1/4 cup fresh parsley, chopped
1 cup Greek yogurt (or vegan alternative)
3 tablespoons mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon garlic powder
Salt and pepper to taste
Instructions
Prepare the vegetables: Rinse all the fresh produce under cool water. Dice the cucumber and bell peppers, halve the cherry tomatoes, slice the radishes, chop the parsley, and cut the broccoli into small pieces.
In a large mixing bowl, combine all the chopped vegetables and toss gently to ensure even distribution.
In a separate bowl, prepare the dressing by whisking together Greek yogurt, mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, salt, and pepper. Adjust seasoning to taste.
Pour the creamy dressing over the mixed vegetables and gently fold until well-coated.
Cover the bowl and place the salad in the refrigerator to marinate for at least 30 minutes, or up to overnight for best results.
Before serving, gently stir the salad and garnish with additional parsley. Serve chilled.
