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Vegetarian Spring Chopped Salad

Best vegetarian Spring chopped salad with homemade creamy dressing. Pair this vegan green salad with protein for a filling main meal.
5 from 1 vote
Course: Salad
Cuisine: American, continental, Italian
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: 20 Minutes, salad, spring salad, summer salad
Prep Time: 10 minutes
Cook Time: 1 minute
Servings: 2
Calories: 247kcal
Author: Rekha Kakkar



  • 1 cup Cucumber
  • 1 cup Armenian cucumber/Kakdi
  • ¼ cup Strawberry
  • 1 cup Iceberg Lettuce
  • ½ cup Chickpeas roasted
  • ¼ cup Walnuts

For Dressing

  • 1 tablespoon Olive oil
  • 1 tablespoon Rice vinegar
  • ¼ teaspoon salt
  • 1 teaspoon Dijon Mustard


  • Chop cucumbers, Armenian cucumber, strawberries, and lettuce in almost equal size for a good bite.
  • For making homemade vinaigrette mix together olive oil, rice vinegar, salt and dijon mustard. Whisk it nicely to make the dressing.
  • Place all the chopped veggies in a big serving bowl. Pour the salad dressing and toss well to combine and enjoy.



Tip To Make  Best Salad

  • Chop all veggies in almost equal size for a good bite.
  • To make a good salad you need the best homemade creamy dressing. To make creamy dressing use a large enough bowl to allow proper movement of the whisk. Or the easiest and quickest method is to use a mason jar and shake it vigorously. 


Calories: 247kcal | Carbohydrates: 17g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Sodium: 327mg | Potassium: 357mg | Fiber: 5g | Sugar: 5g | Vitamin A: 247IU | Vitamin C: 14mg | Calcium: 55mg | Iron: 2mg