Summer Salad
Full of refreshing and nutritious veggies and delectable dressing, this easy to make summer salad is a hit and flawless way of making your kids eat veggies
Gurdip Kohli Punj's Summer Salad recipe

- American


- 3

Cooking Time

-00-00 Min


- Medium

Preparation Time

- 15 Min


  • 2 beetroots
  • 3 to 4 baby carrots
  • 1 to 2 cucumbers
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • Lettuce leaves as required
  • Cherry tomatoes as required
  • 5 to 6 Cherries
  • 7 to 8 black and green olives
  • Bread croutons as required
  • 2 to 3 strips Parmesan cheese
  • For Dressing :2 to 3 tsp Vinegar
  • 2 tsp mustard sauce
  • 1 to 2 tsp honey
  • 1 to 2 tbsp olive oil
  • black pepper powder to taste


  1. 1

    For the salad dressing mix vinegar, mustard sauce, honey, olive oil, and black pepper powder in a bowl.
  2. 2

    Mix well and keep aside.
  3. 3

    Thinly slice beetroots, baby carrots, cucumbers, and green, red, and yellow bell peppers.
  4. 4

    Arrange lettuce leaves in the serving plate.
  5. 5

    Drizzle the salad dressing on the leaves.
  6. 6

    Arrange the sliced vegetables on the leaves.
  7. 7

    Add the remaining dressing on the vegetables.
  8. 8

    Add cherry tomatoes, cherries, black and green olives, bread croutons, and parmesan cheese.
  9. 9

    The salad is ready.
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Gurdip Kohli Punj


Chef Gurdip Kohli Punj has fond memories of the Gurudwara kitchen where her family rolled out chapattis, chopped vegetables, and stirred large pots of dal as 'sewa'. This was no mere chore for young Gurdip; she enjoyed cooking for people! She creates healthy dishes that are yummy too!

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