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Chopped Veggie Salad with Lemon-Garlic Dressing

Great texture and flavor plus takes just minutes to make! | | #healthy #vegetables #salad

I’m sure you’ve noticed that I’m becoming a wee-bit obsessed with salads. Chopped salads. No lettuce, just healthy veggies.

Maybe a little cheese, too. With a light, tasty dressing.

For this chopped veggie salad I used just four vegetables: asparagus, fresh corn, chopped cherry tomatoes and cucumbers. We were heading down to my sister’s for a barbecue and I had the side dish job. This was easy and I knew it would keep well (keep the dressing and salad separate until ready to serve). It has a nice crunch to it and makes a nice light pairing to burgers & ribs.

Although…I made it a second time the next day and have been eating it for lunch every day this week. It stands on its own.

You could certainly add some lettuce to this and just double the dressing, too. Some salty bacon wouldn’t hurt anything, either. I added feta this go-round but goat cheese would be fantastic.

The point is…make this one your own. Add chicken, steak, croutons, cheese or nothing at all…lots of flexibility here. Just don’t sub canned or frozen corn for the fresh!! It’s summertime, folks, save the cans for your winter soups :)

Chopped Veggie Salad with Lemon-Garlic Dressing

Chopped Veggie Salad with Lemon-Garlic Dressing


  • 1 pound asparagus (trimmed and cut into 1/2-inch pieces)
  • 1 tablespoon olive oil
  • 3 ears corn (kernels removed)
  • 1 pint cherry tomatoes (quartered or halved, depending on their size)
  • 4 mini-cucumbers (“cuties”, chopped (or 1-2 large, seeds removed))
  • 1/2 cup feta (crumbled)
  • 1 clove garlic (minced)
  • juice of a lemon
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • kosher salt & freshly ground black pepper (to taste)
  1. Preheat oven to 400F.
  2. Place asparagus on a baking sheet. Drizzle with oil and toss to coat. Season well with salt & pepper. Roast for 3 minutes or until just crisp-tender.
  3. Meanwhile, whisk together garlic, lemon juice, mustard and olive oil. Season to taste with salt & pepper.
  4. Place all vegetables in a serving bowl. When ready to serve, pour dressing over and toss well. Top with feta and serve
Kristy Bernardo
Latest posts by Kristy Bernardo (see all)

Willie Bush

Tuesday 8th of May 2018

I love and enjoy eating salads so I'm 379lbs and need to lose weight and I'm on warfarin so I don't need to much green leafy foods for my diet and dressing trying to get healthy.

Jayne smith

Friday 4th of September 2015

In the chopped veggie salad with lemon garlic dressing is the corn on the cobb cooked or uncooked?

Kristy Bernardo

Friday 4th of September 2015

Hi Jayne! I put my corn in straight off the cob, uncooked. It's really personal preference but I love the fresh taste and crunch when it's right off the cob. I almost never cook my corn anymore unless I'm serving it on the cob. Hope that helps and please let me know if you have more questions. Cheers :)


Thursday 11th of June 2015

Kristy: I just made this for lunch. It was delicious and light, but surprisingly filling.

Kristy Bernardo

Wednesday 17th of June 2015

I'm so glad you liked it, Marlene!


Wednesday 22nd of April 2015

Tasty, colorful and healthy- is there a better way to celebrate spring?

Kristy Bernardo

Wednesday 29th of April 2015

Thank you, Daniela!

Bam's Kitchen

Monday 20th of April 2015

Gorgeous dish with an explosion of flavours and colours! Our moms always said to eat the rainbow to stay healthy and I think this dish ticks all the boxes. Just received your message about JalapeƱo Mania and it sounds like a super idea! Pinning your delicious chopped veggie salad lemon garlic dressing!

Kristy Bernardo

Wednesday 29th of April 2015

Oh great, so glad you got the message and I hope you'll contribute! You'll love this salad, one of my favorite things to eat in the spring and summer. Cheers :)