Easy dinner recipes: 3 fresh vegetable salads in 45 minutes or less

Easy dinner recipes: 3 fresh vegetable salads in 45 minutes or less
Recipe: BLD's fresh vegetable salad (Anne Cusack / Los Angeles Times)

Make the most of all the great produce in season with these quick, fresh vegetable salad recipes, perfect for dinner tonight.

BLD's fresh vegetable salad: BLD tosses its homemade dressing -- fresh, lightly herbal, sweetened with a touch of honey and with just the right amount of tang -- with a wonderfully bright and colorful salad of crunchy fresh corn, edamame, roasted bell peppers and green beans, along with diced avocado and toasted cashews. It tops the salad with fresh sprouts and a drizzle of nutty hemp seeds.


Huckleberry's roasted carrots with avocado: Roasted carrots are tossed with fresh avocado, with rich flavors including earthy cumin, fresh cilantro and lemon juice. Colorful, bright and refreshing, this is a great summer dish that you can make ahead of time if you're planning for company.

Garbanzo and fresh vegetable salad: When you're looking to add heft to a dish, beans are always a great choice. They add depth and substance, a richness you might find with the addition of meat, but they're perfect for vegetarian diets. Garbanzos are great for adding nutty notes, here tossed with fresh vegetables and a bright lemon vinaigrette. You can find the recipe below.


Total time: 25 minutes, plus 1 hour standing | Serves 8

2 (15-ounce) cans garbanzo beans, drained

1 cup diced celery

1/2 cucumber, peeled and diced
1 cup diced carrots
2 cups diced yellow squash
1 zucchini, cut into 1/2-inch chunks
2 green onions, chopped
1/4 cup chopped parsley
1/4 cup rice vinegar
1 tablespoon lemon juice
1 tablespoon olive oil
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 bunches watercress

Toss together garbanzo beans, celery, cucumber, carrots, yellow squash, zucchini, green onions and parsley in bowl. Combine vinegar, lemon juice and olive oil. Pour over vegetables. Add salt and pepper and toss to coat. Let salad stand about one hour to marinate. To serve, arrange watercress on plate or platter and spoon salad on top.

Each serving: 172 calories; 790 mg sodium; 0 cholesterol; 3 grams fat; 31 grams carbohydrates; 7 grams protein; 2.48 grams fiber.

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