Chopped Colorful Veggie Salad

This Simple Cooking with Heart salad recipe is bursting with flavor, freshness, some favorite vegetables, and almost all the colors of the rainbow!

Nutrition Facts

Chopped Colorful Veggie Salad


156 Per Serving


5g Per Serving


5g Per Serving

Cost Per ServingCost Per Serving

Calories 156
Total Fat 8.4 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 5.0 g
Cholesterol 0 mg
Sodium 16 mg
Total Carbohydrate 19 g
Dietary Fiber 5 g
Sugars 4 g
Protein 5 g

Dietary Exchanges
1 starch, 1 1/2 fat, 1 vegetable


Servings  6  

  • 2 cups packed kale or spinach (chopped)
  • 1 1/2 cups frozen corn (thawed)
  • 1 cup chopped tomatoes (about 2 medium tomatoes)
  • 1 cup peeled, chopped cucumber (about 1 medium)
  • 1/2 cup shelled, frozen edamame (thawed)
  • 1/2 cup chopped red onion (about 1/2 medium red onion)
  • 1 avocado (diced)
  • 2 Tbsp lime juice
  • 1 Tbsp olive oil
  • pepper (to taste)


Tip: Click on step to mark as complete.

  1. In a large bowl, combine the kale, corn, tomatoes, cucumber, edamame, red onion, and avocado.
  2. In a small bowl, whisk together the lime juice and oil. Toss with the kale mixture and season to taste.

Cooking Tip: Once the cucumber is peeled and cut in half, let the kids help seed it by using a spoon and scraping down the middle.

Tip: Look for prepackaged chopped kale in the grocery.