Vegetable Salad with Fresh Cheese Dip | RecipesPallace
Make this garden vegetable salad with Carré Frais cheese dip for a light lunch or appetizer in minutes, bursting with crisp veggies and creamy dairy.
This recipe presents a colorful medley of raw, garden-fresh vegetables accompanied by Carré Frais, a soft French cream cheese that adds a smooth, mildly tangy counterpoint to the natural crunch of the produce. Carrots, radishes, cucumbers, cherry tomatoes, and other seasonal picks are trimmed into bite-sized pieces, then served with a subtly seasoned Carré Frais dip enhanced by herbs, lemon juice, and a touch of olive oil. Requiring no cooking and just a few minutes of preparation, the dish is valued as a light starter or casual snack, especially popular in spring and summer when vegetables are at peak flavor and freshness.
Vegetable Salad with Fresh Cheese Dip | RecipesPallace
Packed with fiber, antioxidants, and a boost of protein from the cheese, this no-cook platter is an effortless way to hit your daily veggie goals without feeling like rabbit food. The formula is fully modular—switch in whatever produce you have on hand—and the dip keeps for 48 hours, making it ideal for lunch boxes, picnics, or impromptu apéro spreads.
Prep Time
25 minutes
25 minutes
Cook Time
2 minutes
2 minutes
Total Time
42 minutes
42 minutes
Ingredients
Carré Frais fresh cheese (plain)
- Carrots
- Radishes
- Cucumber
- Cherry tomatoes
- Red bell pepper
- Yellow bell pepper
- Snow peas (mangetout)
- Celery stalk
- Fresh chives
- Lemon (juice and zest)
- Salt
- Freshly ground black pepper
- Optional extra-virgin olive oil
- Optional fresh basil or other garden herbs for garnish
Method
Wash all the garden vegetables thoroughly under cool running water
- Peel carrots and cucumber if desired for a more tender texture
- Trim the ends of radishes, green beans and zucchini
- Cut cherry tomatoes in half to release their juices
- Slice cucumber and zucchini into thin rounds for quick marinating
- Cut carrots into fine sticks so they crunch pleasantly when eaten
- Top and tail the green beans then blanch them for two minutes in boiling salted water
- Drain the blanched beans immediately and refresh them in iced water to keep their bright colour
- Pat every vegetable completely dry with kitchen paper to avoid watering down the dip
- Chop fresh chives, parsley and basil very finely to perfume the cheese
- Place the Carré Frais cheese in a mixing bowl and stir until smooth and creamy
- Add chopped herbs, a squeeze of lemon juice, a drizzle of olive oil, salt and freshly ground black pepper to the cheese
- Mix gently until the dip is homogeneous and airy
- Arrange the prepared tomatoes, cucumber, zucchini, carrots, radishes and chilled green beans in separate sections on a large serving platter
- Cover the platter and refrigerate for at least fifteen minutes so the flavours meld and the vegetables stay crisp
- Transfer the Carré Frais herb dip to a small bowl and set it in the centre of the platter just before serving
Nutrition
Calories
520 kcal Protein
38 g Fat
18 g Carbs
54 g Fiber
15 g Sugar
34 g
520 kcal Protein
38 g Fat
18 g Carbs
54 g Fiber
15 g Sugar
34 g
Notes
Drop the trimmed veg into ice water for 10 minutes, then dry well—the shock firms the flesh and keeps colors vibrant on the platter. For extra character, fold minced chives and a pinch of Espelette pepper into the Carré Frais, or swap in fromage blanc if you prefer a lighter, tangier dip.
why this recipe
The garden vegetable salad with carre frais cheese is a celebration of peak-season produce, marrying crunchy, sun-ripened vegetables with the creamy tang of Carré Frais to create a dish that feels both refreshing and indulgent. Each bite delivers vibrant colors, bright flavors, and contrasting textures, making it the ideal way to showcase what’s fresh at the market while keeping preparation blissfully simple. The cheese’s delicate acidity lifts the natural sweetness of the vegetables, turning an everyday salad into a refined yet approachable plate that suits a light lunch, an elegant starter, or a standout side for grilled dishes. By combining wholesome ingredients with minimal effort, this recipe offers a perfect balance of healthfulness and gourmet pleasure, ensuring it will become a repeat favorite whenever crisp garden bounty is at hand.
FAQs
FAQ acf
Frequently Asked Questions
What can I use as a substitute if I can’t find Carré Frais?
If Carré Frais isn’t available, use a mild, spreadable fresh cheese such as plain fromage blanc, cream cheese whipped with a splash of milk, or well-drained ricotta stirred with a little lemon juice to mimic the same creamy, gently tangy profile. For an even lighter option, mix equal parts Greek yogurt and mascarpone or quark; season it just as you would the Carré Frais before serving.
Can I prep the vegetables and dip in advance, and how should I store them to keep everything fresh and crisp?
Yes—prep the vegetables up to 24 hours ahead by drying them thoroughly, wrapping them loosely in damp paper towel, and sealing them in an airtight container or zip-top bag; store in the refrigerator’s crisper drawer so they stay crisp. The Carré Frais dip can be mixed up to 48 hours in advance, covered tightly, and refrigerated; give it a quick stir before serving. Keep the veg and dip separate until the last minute to prevent moisture from softening the cheese or the vegetables.
How can I adapt this platter for vegan guests without losing the creamy dip experience?
Swap the Carré Frais for a plant-based “cream” made by blending soaked cashews or silken tofu with lemon juice, a splash of olive oil, salt, pepper, and the same fresh herbs until smooth and tangy. Alternatively, use any neutral vegan cream-cheese substitute straight from the tub, then season it as directed; the texture stays luxuriously creamy while keeping the platter 100 % dairy-free.