Summer Chopped Salad with Creamy Herb Dressing
This Summer Chopped Salad with Creamy Herb Dressing is a fresh, vibrant, and easy salad packed with crisp vegetables and tossed in a rich, tangy herb dressing. Perfect for warm-weather meals, picnics, or light lunches, this healthy salad is refreshing, customizable, and full of flavor.
- Prep Time: 15 minutes
- Cook Time: 0–5 minute
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the salad:
- 4 cups romaine lettuce or mixed greens, chopped
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, chopped
- 1 cup corn (fresh, cooked, or thawed)
- ¼ red onion, finely chopped
- 1 avocado, diced
For the creamy herb dressing:
- ½ cup plain yogurt or plant-based yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 2–3 tablespoons fresh herbs (parsley, dill, or chives), chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Wash and chop all vegetables into small, bite-sized pieces.
- In a large bowl, combine lettuce, cucumber, tomatoes, bell pepper, corn, red onion, and avocado.
- In a separate bowl, whisk together yogurt, olive oil, lemon juice, garlic, and chopped herbs until smooth.
- Season dressing with salt and black pepper to taste.
- Pour dressing over the salad and toss gently to coat evenly.
- Taste and adjust seasoning if needed.
- Serve immediately or chill briefly before serving.
Notes
Add avocado just before serving to prevent browning.Keep dressing separate if preparing ahead for best texture.Use seasonal vegetables for the freshest flavor.Adjust herbs based on preference—dill for brightness, parsley for freshness, chives for mild onion flavor.
