Crunchy vegetable salad

Crunchy vegetable salad: a mix of fresh, colourful raw vegetables, simply dressed with a drizzle of oil and lemon. Light, vitamin-packed and refreshing, it’s the healthiest way to fill up on raw veg.

Preparation: 15 min  |  Cooking: 0 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 93 kcal · 2 g protein · 11 g carbohydrate · 4 g fat

Ingredients

• 2 carrots
• 1 cucumber
• 1 pepper
• 4 tomatoes
• 1 lemon (juice)
• 1 tbsp olive oil

Method

1. Wash all the vegetables and cut them into small pieces or strips.
2. Put them in a salad bowl.
3. Season with olive oil, lemon juice, salt and pepper.
4. Toss and serve chilled.

Nutritional benefits

Raw vegetables keep all their vitamins (especially vitamin C, which is sensitive to heat). Very low in calories and rich in fibre and water, this salad is the ultimate slimming side, and it’s vegan and gluten-free.

Variations and substitutions

• With seeds (sunflower, pumpkin).
• With fresh herbs.
• With a yoghurt dressing.
• Using seasonal vegetables.

Storage and making ahead

Best eaten fresh; dress at the last moment to keep the crunch.

💡 Good to know

Add the dressing just before serving: if seasoned too early, the vegetables release water and go soft.

Related reading

Discover more vegetarian recipes · vegan recipes · weight-loss recipes · gluten-free recipes · healthy & balanced recipes.

Foods in this recipe: carrots · cucumber · pepper · tomatoes · lemon.

You might also like these recipes: Tomato and basil soup · Celeriac soup · Pea and mint soup.