Veggie Salad with Lemon Vinaigrette {Gluten Free, Dairy Free}

As we continue to move through winter I begin to crave fresh flavors again. I bring my lunch to work most of the time, so having something healthy to grab on the way out in the morning is a big factor in doing this so often. 

This salad can easily be adapted to what you have on hand and your personal preferences for veggies. I love how bright and colorful it is with tomatoes, red onions, cucumbers and the diced yellow bell pepper (not to be confused with corn, since it may look that way in the photo). 

Only a few veggies to pick up during your usual grocery trip and the vinaigrette can be made with items most of us keep in the pantry. make sure to whisk it vigorously to ensure it emulsifies before pouring it over the salad. 

Allowing the salad to chill in the refrigerator for a few hours to overnight will allow the flavors to "marry" together. This is a great addition a grilled dinner or double (or triple) it to bring to a potluck. The fresh flavors will be a big hit! 

Veggie Salad with Lemon Vinaigrette 
Recipe by: PatsyK

  • 15 ounce can of cannellini beans, drained and rinsed 
  • 1 cup halved grape tomatoes 
  • 3 mini seedless cucumbers, chopped
  • 1 yellow bell pepper, chopped
  • 1/2 red onion, thinly sliced 

  • 1/2 cup avocado oil
  • 1/4 cup white wine vinegar 
  • 1 tablespoon lemon juice 
  • 1 tablespoon fresh parsley, chopped
  • 1/8 to 1/4 teaspoon red pepper flakes 
  • 1/4 teaspoon Kosher salt 
  • Freshly ground black pepper 

  1. Mix cannellini beans, grape tomatoes, cucumbers, bell pepper and red onion in a medium bowl. 
  2. Prepare the vinaigrette by adding avocado oil, white wine vinegar, lemon juice, parsley, red pepper flakes, Kosher salt and black pepper in a bowl. Whisk vigorously to ensure it fully emulsifies, taste and adjust seasonings, as needed for your personal taste. 
  3. Pour vinaigrette over the salad and stir carefully to combine. Cover and allow to chill for 3-4 hours before serving. 

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.


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