Print

Fresh No-Cook Summer Salad

Fresh No-Cook Summer Salad - featured image
Print Recipe

A quick, fresh, and healthy no-cook salad perfect for hot summer days, featuring crisp vegetables, fresh herbs, and a light zesty dressing.

Ingredients

Scale
  • 1 large cucumber, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1 small red onion, thinly sliced
  • 1 cup fresh corn kernels (raw or thawed frozen)
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup fresh parsley, chopped
  • 1/3 cup toasted almonds or walnuts, roughly chopped (optional but recommended)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey or maple syrup
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper to taste

Instructions

  1. Rinse all fresh produce under cold water. Thinly slice the cucumber and red onion, halve the cherry tomatoes, and dice the bell pepper. Soak the onion slices in cold water for 5 minutes if milder flavor is desired, then drain well.
  2. Toast the almonds or walnuts in a dry skillet over medium heat, stirring frequently until fragrant and lightly browned, about 3-4 minutes. Watch closely to avoid burning.
  3. In a small bowl or jar, whisk or shake together olive oil, fresh lemon juice, minced garlic, and honey until emulsified. Season with salt and freshly ground black pepper to taste.
  4. In a large mixing bowl, combine cucumber, tomatoes, bell pepper, corn, and red onion. Pour the dressing over the vegetables and toss gently but thoroughly to coat.
  5. Add torn basil and chopped parsley to the salad and toss lightly again.
  6. Sprinkle toasted nuts on top just before serving. Taste and adjust seasoning if needed. Serve immediately or chill for 15-20 minutes to let flavors meld.

Notes

Use a sharp knife to keep veggies crisp and prevent bruising. Soak onion slices in cold water to mellow flavor. Toast nuts just before assembling for best crunch and aroma. Add nuts just before serving to avoid sogginess. Dressing is best made fresh each time. Fresh herbs should be torn, not chopped, to avoid bitterness. Salad holds well in fridge up to 24 hours; add herbs and nuts just before serving.

Nutrition

Keywords: no-cook salad, summer salad, healthy salad, fresh vegetables, easy salad recipe, quick salad, vegetarian, gluten-free

Find it online: https://cheerycrisp.com/fresh-no-cook-summer-salad-recipe-5-easy-steps-for-healthy-flavor/