Description
This Marinated Vegetable Salad is bursting with fresh flavors and offers a quick, healthy meal option. Packed with vibrant veggies, it’s perfect for any occasion!
Ingredients
Scale
- 2 cups zucchini, sliced
- 2 cups carrots, sliced
- 2 cups cucumber, sliced
- 2 cups red bell pepper, sliced
- 2 cups cauliflower, sliced
- 1 red onion, sliced
- 10 cherry tomatoes, halved (optional)
- 2–3 tablespoons chopped dill or basil
- ¼ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 ½ teaspoons honey or maple syrup
- 2 teaspoons dijon mustard
- 1 teaspoon dried basil
- 1 garlic clove, grated
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ½ to ¾ teaspoon harissa or chili flakes (optional)
Instructions
- Wash and slice the carrots, zucchini, bell pepper, cucumber, and cauliflower. Use a mandoline for uniform thickness of about ⅓ inch.
- Cut the cherry tomatoes into quarters or halves and transfer all the sliced veggies to a large salad bowl.
- Combine the marinade ingredients in a jam jar. Screw the lid on tightly and shake until the mixture is smooth.
- Pour the marinade over the salad and toss well to ensure everything is combined. Taste and adjust seasoning as necessary.
- Let the salad rest for at least 1 hour before serving. Store any leftovers in an airtight container in the fridge for up to 2 days.
Notes
Using a mandoline helps achieve uniform veggie slices for better presentation.
Adjust the amount of seasoning to your personal taste preference before serving.
This salad can be prepared a few hours in advance for flavors to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg