Description
Savor the bright flavors of this Marinated Vegetable Salad, featuring crunchy veggies and a tangy dressing, making it an ideal choice for a quick and healthy meal.
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, cut into halves (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 vegetables: carrots, zucchini, bell pepper, cucumber, and cauliflower into uniform pieces of about ⅓ inch thick.
- Cut the cherry tomatoes into quarters or halves and add all vegetables to a large salad bowl.
- Combine the marinade ingredients in a jam jar, close the lid, and shake well until emulsified.
- Pour the marinade over the salad and toss everything together thoroughly, checking for seasoning adjustment if necessary.
- Allow the salad to rest for at least 1 hour before serving and store any leftovers in an airtight container in the fridge for up to 2 days.
Notes
For best results, use fresh herbs for added flavor.
Letting the salad marinate enhances the taste and texture.
Feel free to customize with your favorite vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg