Name: Chilled Grapes and Veggie Mix
Ingredients: 2 cups Seedless Red Grapes: Halved. Choose plump, firm grapes for the best sweet-tart flavor and juicy burst.; 2 cups Seedless Green Grapes: Halved. These add a slightly different sweetness and beautiful color contrast.; 1 large English Cucumber: Diced (about 1 ½ cups). Known for its thin skin and minimal seeds, providing a cool, crisp crunch.; 1 Red Bell Pepper: Cored, seeded, and diced (about 1 cup). Adds a sweet, slightly fruity crunch and vibrant color.; 1 Yellow Bell Pepper: Cored, seeded, and diced (about 1 cup). Offers a milder sweetness than red peppers and brightens the mix.; 2 Celery Stalks: Thinly sliced (about ¾ cup). Provides a distinctive savory crunch and subtle salty notes.; ½ cup Red Onion: Very thinly sliced or finely minced (optional). For a pungent kick; soak in cold water for 10 minutes to mellow the flavor if desired.; ¼ cup Fresh Mint Leaves: Roughly chopped. Lends an incredibly refreshing, cool aroma and taste.; ¼ cup Fresh Parsley Leaves (Flat-Leaf): Roughly chopped. Adds a clean, peppery brightness.; For the Dressing: ¼ cup Extra Virgin Olive Oil: The fruity base of our dressing, adding richness.; 3 tablespoons Lemon Juice: Freshly squeezed is best for a bright, zesty tang.; 1 tablespoon Apple Cider Vinegar: Adds a layer of fruity acidity and complexity.; 1-2 teaspoons Honey or Maple Syrup (optional): To balance the acidity and enhance the natural sweetness of the grapes. Adjust to your preference.; ½ teaspoon Sea Salt: Or to taste, enhances all the other flavors.; ¼ teaspoon Freshly Ground Black Pepper: Or to taste, for a subtle warmth.; Pinch of Red Pepper Flakes (optional): For a tiny hint of heat.

Ingredients

Scale

2 cups Seedless Red Grapes: Halved. Choose plump, firm grapes for the best sweet-tart flavor and juicy burst.
2 cups Seedless Green Grapes: Halved. These add a slightly different sweetness and beautiful color contrast.
1 large English Cucumber: Diced (about 1 ½ cups). Known for its thin skin and minimal seeds, providing a cool, crisp crunch.
1 Red Bell Pepper: Cored, seeded, and diced (about 1 cup). Adds a sweet, slightly fruity crunch and vibrant color.
1 Yellow Bell Pepper: Cored, seeded, and diced (about 1 cup). Offers a milder sweetness than red peppers and brightens the mix.
2 Celery Stalks: Thinly sliced (about ¾ cup). Provides a distinctive savory crunch and subtle salty notes.
½ cup Red Onion: Very thinly sliced or finely minced (optional). For a pungent kick; soak in cold water for 10 minutes to mellow the flavor if desired.
¼ cup Fresh Mint Leaves: Roughly chopped. Lends an incredibly refreshing, cool aroma and taste.
¼ cup Fresh Parsley Leaves (Flat-Leaf): Roughly chopped. Adds a clean, peppery brightness.
For the Dressing:
- ¼ cup Extra Virgin Olive Oil: The fruity base of our dressing, adding richness.
- 3 tablespoons Lemon Juice: Freshly squeezed is best for a bright, zesty tang.
- 1 tablespoon Apple Cider Vinegar: Adds a layer of fruity acidity and complexity.
- 1–2 teaspoons Honey or Maple Syrup (optional): To balance the acidity and enhance the natural sweetness of the grapes. Adjust to your preference.
- ½ teaspoon Sea Salt: Or to taste, enhances all the other flavors.
- ¼ teaspoon Freshly Ground Black Pepper: Or to taste, for a subtle warmth.
- Pinch of Red Pepper Flakes (optional): For a tiny hint of heat.

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Instructions

Prepare the Grapes and Vegetables: Wash all grapes and vegetables thoroughly. Halve the red and green grapes. Dice the English cucumber, red bell pepper, and yellow bell pepper into bite-sized pieces (approximately ½-inch). Thinly slice the celery stalks. If using red onion, slice it very thinly or mince it finely. Roughly chop the fresh mint and parsley leaves.
Combine in a Large Bowl: In a large mixing bowl, add the halved grapes, diced cucumber, diced red and yellow bell peppers, sliced celery, and sliced/minced red onion (if using). Gently toss these ingredients together to distribute them evenly.
Prepare the Dressing: In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, freshly squeezed lemon juice, apple cider vinegar, honey or maple syrup (if using), sea salt, freshly ground black pepper, and red pepper flakes (if using). Whisk vigorously or shake the jar until the dressing is well emulsified and all ingredients are thoroughly combined. Taste and adjust seasoning if necessary – you might prefer a little more salt, sweetness, or acidity.
Dress the Mix: Pour the prepared dressing over the grape and vegetable mixture in the large bowl. Add the chopped fresh mint and parsley.
Toss Gently: Using two large spoons or salad tossers, gently fold and toss everything together, ensuring that all the grapes and vegetables are lightly coated with the dressing and the fresh herbs are well distributed. Be careful not to overmix or bruise the ingredients.
Chill Thoroughly: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving. This chilling time is crucial as it allows the flavors to meld together beautifully and ensures the mix is refreshingly cold. For best results, chill for 1-2 hours.
Serve: Give the Chilled Grapes and Veggie Mix a final gentle toss before serving. This helps to redistribute any dressing that may have settled at the bottom. Serve chilled and enjoy the burst of freshness!

Nutrition

Serving Size: one normal portion
Calories: 180