Cold salads taste delicious in scorching hot summer. Here is a list of the best cold vegetable salad recipes you can try.
Cucumber Salad with Dill Vinaigrette
Ingredients
- 1 pint grape tomatoes, halved
- 3 cucumbers – peeled, seeded, and chopped
- 1 red onion, chopped
- 2 yellow bell peppers, chopped
- ¼ cup cider vinegar
- ¼ cup olive oil
- 1 (4 ounce) jar capers, drained
- 2 teaspoons dried dill
Instructions
Mix tomatoes, cucumbers, red onion, and yellow bell peppers in a bowl; add vinegar, olive oil, capers, and dill. Toss to evenly coat vegetables with dressing.
Easy Cherry Tomato Corn Recipe
Ingredients
- ¼ cup minced fresh basil
- 3 tablespoons olive oil
- 2 teaspoons lime juice
- 1 teaspoon white sugar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups frozen corn, thawed
- 2 cups cherry tomatoes, halved
- 1 cup peeled, seeded, and chopped cucumber
- 1 jalapeno pepper, seeded and chopped
- 2 shallots, minced
Instructions
- Step 1
Combine basil, olive oil, lime juice, sugar, salt, and pepper in a jar and screw on the lid; shake until dressing is completely blended.
- Step 2
Stir corn, tomatoes, cucumber, jalapeno, and shallots together in a bowl. Drizzle dressing over corn mixture and toss to coat. Refrigerate until serving.
Broccoli Cauliflower Pepita Salad
Ingredients
- 3 cups coarsely diced broccoli
- 3 cups coarsely diced cauliflower
- 1 red bell pepper, diced
- ½ cup diced onion
- ½ cup shelled roasted pumpkin seeds (pepitas)
- ½ cup light mayonnaise
- ½ cup plain nonfat Greek yogurt
- 2 tablespoons red wine vinegar
- 2 tablespoons coconut palm sugar
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
Instructions
- Step 1
Mix broccoli, cauliflower, red bell pepper, onion, and pumpkin seeds in a large bowl.
- Step 2
Whisk mayonnaise, yogurt, red wine vinegar, palm sugar, Dijon mustard, and salt together in a separate bowl; drizzle over the broccoli mixture and toss to coat.
- Step 3
Cover bowl with plastic wrap and refrigerate 1 to 2 hours before serving.
Red Pepper, Asparagus and Artichoke Salad Recipe
Ingredients
- 18 small red potatoes
- 3 pounds fresh asparagus, trimmed
- 2 (14 ounce) cans artichoke hearts, drained and quartered
- 3 tablespoons Dijon mustard
- ¼ cup fresh lemon juice
- ¾ cup olive oil
- salt and ground black pepper to taste
- ¼ teaspoon cayenne pepper, or to taste
- 5 tablespoons minced fresh chives
Instructions
- Step 1
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool completely before cutting into bite-size cubes. Transfer to a large bowl
- Step 2
Bring a large pot of salted water to a boil over high heat. Add the asparagus spears, and cook until tender, about 3 minutes depending on size. Drain and immediately plunge into cold water to stop cooking. Cut the asparagus spears into 1 inch pieces. Place in the bowl with the potatoes. Stir in the artichokes, breaking them apart slightly as you put them in the bowl.
- Step 3
Combine the mustard and lemon juice in a bowl; whisk the oil gradually into the mustard and lemon juice until smooth. Season with salt, pepper, and cayenne pepper to taste. Drizzle over the vegetables; toss to coat. Sprinkle with chives to serve.
These are cold vegetable salad recipes to try.
