Quick Vegetable Salad Recipe – Lemon & Pepper Indian Style

Last Updated on 4 months by Neha Deshmukh

Quick Vegetable Salad Recipe – Lemon & Pepper Indian Style

Hey everyone! If you’re anything like me, sometimes you just crave something fresh, light, and fast. This quick vegetable salad is my go-to when I need a healthy boost and don’t want to spend hours in the kitchen. It’s bursting with flavor, super customizable, and honestly, it just makes me feel good. I first made this when I was trying to eat more veggies, and it quickly became a family favorite! Let’s get into it.

Why You’ll Love This Recipe

This isn’t your average salad. The simple lemon and pepper dressing gives it a lovely zing, and the combination of crunchy veggies is just perfect. It’s incredibly easy to make – seriously, it takes about 20 minutes of prep time. Plus, it’s a fantastic way to use up any leftover vegetables you have in the fridge. It’s a healthy, vibrant, and satisfying meal or side dish.

Ingredients

Here’s what you’ll need to whip up this delightful salad:

• ?? large onion
• 1 carrot
• 1 cup mixed bell peppers (green, orange, red)
• 1 tomato
• 1 cup cucumber
• ?? cup broccoli florets
• 1 tablespoon coriander leaves (cilantro)
• ?? teaspoon black peppercorn powder
• 1 teaspoon lemon juice
• 1 tablespoon olive oil
• Salt to taste

Ingredient Notes

Let’s talk about a few of these ingredients and how to get the most out of them!

Onion Varieties for Salad

I usually use a large red onion for this salad because I love the slight bite it adds, but white or yellow onions work just as well. If you find red onions too strong, soak the chopped onion in cold water for 10 minutes to mellow the flavor.

Bell Pepper Color & Flavor Profiles

Don’t be afraid to mix up your bell pepper colors! Green peppers are a bit more bitter, while orange and red are sweeter. A mix adds visual appeal and a more complex flavor.

Choosing the Right Coriander Leaves

Fresh coriander (cilantro) is key here. Look for bright green leaves that aren’t wilted or yellowing. If you’re not a fan of coriander, you can substitute with mint or parsley, though the flavor will be different.

Olive Oil vs. Other Oils for a Fresh Salad

I prefer olive oil for its fruity flavor and health benefits. But you can also use avocado oil or sunflower oil if you prefer. Just make sure it’s a good quality oil for the best taste.

Black Peppercorn Powder: Freshly Ground vs. Pre-Ground

Freshly ground black pepper makes a huge difference! The flavor is so much more vibrant. If you have whole peppercorns, definitely grind them yourself. Otherwise, pre-ground is fine, but try to use it within a few months for the best flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, chop your onion, carrot, bell peppers, tomato, cucumber, and broccoli into fine pieces. Don’t worry about being perfect – a little rustic charm is perfectly fine!
2. Now, add all those beautifully chopped veggies to a large mixing bowl.
3. Sprinkle in the coriander leaves, salt, and black peppercorn powder. Give it a gentle toss to distribute everything evenly.
4. Drizzle the lemon juice and olive oil over the salad. Mix thoroughly, making sure every veggie gets a little love.
5. Serve immediately for maximum crunch, or chill for about 15 minutes to let the flavors meld together. I usually pop it in the fridge while I finish up the rest of the meal.

Expert Tips

• For extra flavor, lightly massage the chopped vegetables with the dressing for a minute or two. This helps to soften them slightly and allows them to absorb the flavors.
• Don’t overdress the salad! You want the vegetables to be coated, not swimming in dressing.
• If you’re prepping ahead, store the chopped vegetables and dressing separately and combine them just before serving to prevent the salad from getting soggy.

Variations

This salad is a blank canvas – feel free to get creative!

Spice Level Adjustment

Love a little heat? Add a pinch of chili flakes or a finely chopped green chili to the salad. My friend, Priya, always adds a dash of cayenne pepper!

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Adding Indian Chaat Masala

For a truly Indian twist, sprinkle in a teaspoon of chaat masala. It adds a tangy, savory, and slightly spicy kick. My grandmother always used to add this!

Summer vs. Winter Vegetable Variations

In the summer, I love adding juicy mangoes or peaches. In the winter, roasted sweet potatoes or beets are a delicious addition.

Serving Suggestions

This salad is fantastic on its own as a light lunch or snack. It also makes a wonderful side dish for grilled chicken, fish, or lentil curry. We often serve it with dal chawal (lentils and rice) for a complete meal.

Storage Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 24 hours. However, it’s best enjoyed fresh, as the vegetables will start to soften over time.

FAQs

Let’s answer some common questions!

Can I make this salad ahead of time?

You can chop the vegetables ahead of time and store them in the fridge, but I recommend adding the dressing just before serving to keep it crisp.

What vegetables can I substitute in this salad?

Absolutely! Feel free to swap in any of your favorite vegetables, such as radishes, snap peas, or even shredded cabbage.

Is it possible to add a protein source to this salad?

Definitely! Add some chickpeas, grilled chicken, paneer (Indian cheese), or boiled eggs for a more substantial meal.

How can I adjust the tanginess of the salad?

Add more or less lemon juice to suit your taste. A tiny splash of apple cider vinegar also works well.

What’s the best way to chop the vegetables for even mixing?

Aim for roughly the same size pieces for all the vegetables. This ensures that you get a good mix of flavors in every bite. A sharp knife helps a lot!

Enjoy this vibrant and flavorful salad! I hope it becomes a staple in your kitchen, just like it is in mine. Let me know in the comments what variations you try!