Description

This Marinated Vegetable Salad is bursting with flavor from fresh veggies and a zesty dressing, making it an ideal healthy dish for lunch or dinner. Quick and simple, it’s perfect for gatherings and weeknight dinners.

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)

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Instructions

Wash and slice the carrots, zucchini, bell pepper, cucumber, and cauliflower. Keep a uniform thickness of about ⅓ inch.
Cut the cherry tomatoes into quarters or halves and add all the veggies to a large salad bowl.
Combine the marinade ingredients in a jar, seal tightly, and shake until smooth and emulsified.
Pour the marinade over the salad and toss well to combine, adjusting seasoning to taste.
Let the salad 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 added flavor, allow the salad to marinate longer before serving.
Use fresh herbs for the best taste, or substitute with dried if necessary.
Feel free to add other seasonal vegetables for variety.

Nutrition

Serving Size: 1 cup
Calories: 150
Sugar: 6g
Sodium: 250mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 5g
Protein: 3g
Cholesterol: 0mg