Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A colorful and fresh crunchy salad in a rustic wooden bowl, featuring crisp romaine lettuce, sliced cucumbers, cherry tomatoes, shredded carrots, and vibrant bell peppers, topped with toasted almonds and sunflower seeds, drizzled with vinaigrette.

Crisp Crunchy Salad Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Nour Lamghari
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Enjoy this refreshing crunchy salad with romaine lettuce, bell peppers, cucumbers, and cherry tomatoes, topped with almonds and sunflower seeds, all drizzled with a light vinaigrette. A quick and nutritious dish for any meal!


Ingredients

Scale
  • Base:
    • 4 cups romaine lettuce, chopped
    • 1 cup red cabbage, shredded
  • Vegetables:
    • 1 cup bell peppers (red and yellow), diced
    • 1 cup cherry tomatoes, halved
    • 1 cup cucumber, sliced
    • 1 cup shredded carrots
  • Crunchy Toppings:
    • 1/2 cup toasted almonds, sliced
    • 1/4 cup sunflower seeds
  • Dressing:
    • 1/4 cup extra virgin olive oil
    • 2 tablespoons balsamic vinegar (or vinegar of choice)
    • 1 teaspoon Dijon mustard
    • Salt and pepper to taste

Instructions

  • Prepare the Vegetables:
    • Wash all the vegetables thoroughly under cold water.
    • Chop the romaine lettuce into bite-sized pieces and place it in a large mixing bowl.
    • Shred the red cabbage and add it to the bowl.
    • Dice the bell peppers, slice the cucumbers, and halve the cherry tomatoes. Add all the vegetables to the bowl along with the shredded carrots.
  • Make the Dressing:
    • In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined and emulsified.
  • Combine the Salad:
    • Pour the dressing over the mixed vegetables in the bowl. Toss gently until all the ingredients are evenly coated with the dressing.
  • Add Crunchy Toppings:
    • Sprinkle the toasted almonds and sunflower seeds on top of the salad. Toss lightly to combine.
  • Serve:
    • Transfer the salad to a serving platter or individual bowls. Garnish with fresh herbs if desired.
    • Serve immediately for the best crunch or refrigerate for up to 30 minutes before serving.

Notes

For the best flavor and texture, prepare the crunchy salad just before serving. If you need to store leftovers, keep the dressing separate to prevent the salad from becoming soggy. Store in an airtight container in the refrigerator for up to 2 days. Enjoy!

  • Prep Time: 15
  • Cook Time: 5
  • Category: salad
  • Method: Mixing
  • Cuisine: Global

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 4g
  • Sodium: 200mg
  • Fat: 18g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 35g
  • Fiber: 10 g
  • Protein: 12 g
  • Cholesterol: 0mg