Spring Veggie Salad

Raw salads are the best way to eat veggies, so, today, I am sharing of my favorite raw salads: Spring Veggie Salad.  One of the reasons I like it so much is because you can alter it based on the veggies you have on hand at the time.  Or you can add or subtract any of your favorite (or not so favorite) vegetables.  Could probably also call this the End of the Summer Veggies Salad!!

The recipe below lists the veggies I used — because that is what I had in my refrigerator at the time.

Spring Veggie Salad

Spring Veggie Salad


    Raw Salad Ingredients:
  • 1 cup broccoli, cut into small pieces
  • 1 cup asparagus, cut into pieces
  • 1 cup sugar snap peas, cut in half
  • 3/4 cup mushrooms, sliced
  • 1 cup zucchini, sliced and cut in half
  • 3/4 cup carrots, sliced
  • 1 large tomato, cut into small chunks
  • 3/4 cup raw pumpkin seeds
  • For the dressing:
  • 3/4 cup gourmet Italian (or apple cider) vinegar
  • 3/4 cup olive oil
  • 3/4 cup Xylitol (or your favorite sweetener)


  1. Chop all the veggies and place in a large bowl with a tight fitting lid.
  2. Mix vinegar, oil and sugar into a microwavable bowl, and microwave for 2-3 minutes until all the sugar is dissolved. Allow dressing to cool.
  3. Mix dressing into bowl of veggies, seal the bowl and gently shake the bowl to mix the dressing into the veggies.
  4. You can serve at once or allow to marinade in the refrigerator to mix the flavors.

Quantities of the veggies can be altered according to your tastes or veggies you have on hand.

I took this salad to a church potluck and it was a huge hit (actually, I was hoping to have some leftovers to take home, but they finished it off!!).

Can you think of substitutes for this recipe that would make it even better?  How about adding avocados?   You can also try some of the following:

  • Green onions
  • Cauliflower
  • Celery
  • Green or wax beans
  • Kohlrobi
  • Beets
  • Summer squash
  • Peas
  • Radishes
  • Baby corn
  • Artichoke hearts
  • ??????

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