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Fiesta Chopped Salad

"We serve this colorful garden feast when we find vegetables that are bursting with flavor," writes Merwyn Garbini from her home in Tuscon, Arizona. The dressing makes the fresh salad a welcome companion for most any entree.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 1 medium sweet red pepper, chopped
  • 1 medium sweet yellow pepper, chopped
  • 1 medium tomato, seeded and chopped
  • 1 medium cucumber, seeded and chopped
  • 1 small zucchini, chopped
  • 2 green onions, chopped
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large ripe avocado, peeled and chopped
  • 1 tablespoon lemon juice


  • In a large bowl, combine the first seven ingredients. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Drizzle over vegetables and toss to coat. Toss avocado with lemon juice; gently fold into salad. Serve with a slotted spoon.
Nutrition Facts
1/2 cup: 91 calories, 7g fat (1g saturated fat), 0 cholesterol, 81mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

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Average Rating:
  • gizmogal
    Aug 19, 2012

    I really liked the crunchy combination of veggies, and the refreshing light dressing. A simple but tasty salad.

  • BarbieQgal
    Aug 13, 2012

    I had everything to make it except a yellow bell, and the zucchini. So my review is without those two items. Since it was only the two of us, it would've made way too much anyway. The salad was so pretty and colorful and tasted fresh and light, the dressing was very subtle letting you savor all the individual flavors of each crispy ingredient. I will certainly try this again when I have all the pepper and zucchini, but it was still wonderful without them.