This vegetable “ceviche” is made with fresh, diced summer vegetables marinated in a lime vinaigrette. It’s an absolutely delicious summer side dish, or serve with shrimp for a light summer dinner.

I give credit to my brother for introducing me to this wonderful side dish last summer during a family beach house vacation. We took turns making dinner (which I highly recommend), and he made this on his night. We all loved it (including the kids), and I knew it would become a regular part of our summer dinner menu.

This is a raw, no cook recipe, so it’s great for summer nights when it’s too hot to turn on the oven. You simply whisk together a lime and shallot vinaigrette, and then add the chopped vegetables.

The combination of flavors tasted exactly like ceviche, but without the fish. It’s a perfect way to showcase seasonal summer fruits and vegetables, including slivered nectarines (the secret ingredient).

Shortcuts and Substitutions:

  • I love the ease of using frozen corn in this recipe, but you can also use fresh corn — just slice the kernels from two boiled or grilled cobs of corn and add in place of frozen corn.
  • You can substitute peaches or mango for nectarines.
  • If you want to add protein, you could add shelled edamame or diced shrimp to the dish (or both!).
  • This dish can be made and refrigerated up to a day ahead, but hold off on adding the avocado and cilantro until right before serving. This ensures that they will stay green and fresh.
  • Feel free to play with the ratios of vegetables. If you love something, add more of it!

How to serve this summer salad:

This recipe is very versatile. You can serve it as a snack or appetizer with tortilla chips. It also makes a fantastic side dish for a BBQ and pairs well with any grilled meat or fish.

If you’re looking for a main course salad idea, Shrimp goes wonderfully with this recipe — you can either chop up cooked shrimp and add it directly to the mixture, or serve it on top.

Servings: 6

Marinated Summer Vegetable Salad

A bright and fresh vegetarian "ceviche" salad made with diced summer vegetables in a lime vinaigrette


  • 1 tsp lime zest
  • 1/3 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 1 scallion , chopped, white and green parts
  • 1 jalapeno, seeded and diced
  • 1 shallot, thinly sliced
  • 1/2 tsp kosher salt
  • 1 orange bell pepper, cut into thin strips
  • 1 pint grape or cherry tomatoes, halved
  • 1 cup frozen corn, thawed
  • 1-2 nectarines, sliced thin and chopped
  • 1 avocado, diced
  • 1/3 cup cilantro, chopped


  • In a small bowl, whisk together the first seven ingredients for the dressing.
  • Add bell pepper, tomatoes, corn, and nectarine to a large bowl. Toss gently with dressing. Cover and refrigerate for up to 8 hours.
  • When ready to serve, add avocado and cilantro and gently stir to combine.

Nutrition Facts

Calories 199kcal (10%)Carbohydrates 18g (6%)Protein 3g (6%)Fat 14g (22%)Saturated Fat 2g (13%)Sodium 204mg (9%)Potassium 549mg (16%)Fiber 5g (21%)Sugar 6g (7%)Vitamin A 1510IU (30%)Vitamin C 50mg (61%)Calcium 14mg (1%)Iron 1mg (6%)
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