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Leafy salads are wonderful, but sometimes it’s easy to forget about some of the other kinds of salads. To make a salad all you need are some veggies (and maybe some fruits) and some sort of dressing. These healthful salads are easy to put together and travel well, like this fiesta salad which uses fresh zucchini and tomatoes for a lively combination.
I love that you can mix and match with this salad for a bolder presentation. For these photos I used different colors of tomatoes for a really festive look. I’m convinced that the bright, beautiful colors are where the name for this salad comes from.
There’s also some fresh avocado in this salad, which gives it that creamy, green flavor that makes it even better.
The dressing is also super tasty- a simple mix that includes honey, olive oil, and lemon juice. It’s not complicated, but the flavor is exceptional.
The final ingredient that I love to include in any type of savory salad when I can is fresh chopped parsley. This leafy herb lends anything it touches a freshness that completes the flavor profile.
There’s also some cilantro in the mix to go with the avocado. If you’re not a fan then leave it out and make up for it in the quantity of parsley. It’s good both ways!
This fiesta salad is perfect with some chicken and slice of buttered bread. It’s an especially great side if you have the end-of-season abundance of tomatoes and zucchini that so many gardeners end up with.
One taste and you’ll be making this flavorful (and colorful) fiesta salad every year!
Fiesta Salad
Yield(s): Serves 8
20m prep time
105 calories
Allergens: Citrus
Diet: Vegetarian, Vegan, Gluten-Free
you're making mealtime meaningful.
Ingredients
- 1 yellow bell pepper, diced
- 2 medium tomatoes, seeded and chopped
- 1 English cucumber, chopped
- 1 small zucchini, chopped
- 2 green onions, chopped
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
- 1 large ripe avocado, peeled and chopped
Preparation
- Add bell pepper, tomatoes, cucumber, zucchini, green onion, cilantro, and parsley to large bowl.
- In small bowl whisk together olive oil, honey, salt, pepper, and lemon juice.
- Add dressing and avocado to veggies and toss gently to coat. Taste and add more salt and pepper if desired. Serve room temperature or chilled.
Recipe adapted from Taste of Home.