Description
Savor the irresistible flavors of this Marinated Vegetable Salad, featuring fresh vegetables and a zesty dressing. Perfect for quick dinners or as a healthy side dish, this recipe is straightforward and delicious!
Ingredients
Scale
- 2 cups sliced medium-sized zucchini
- 2 cups sliced medium-sized carrots
- 2 cups sliced long cucumber
- 2 cups sliced small red bell pepper
- 2 cups sliced half cauliflower head
- 1 sliced red onion
- 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 (or wine vinegar)
- 1 ½ teaspoon honey or maple syrup
- 2 teaspoons dijon mustard
- 1 teaspoon dried basil
- 1 grated garlic clove
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ½ to ¾ teaspoon harissa or chili flakes (optional)
Instructions
- Wash and slice the peeled carrots, zucchini, bell pepper, cucumber, and cauliflower to a uniform thickness of about ⅓ inch. Cut the cherry tomatoes into quarters or halves. Transfer all vegetables to a large salad bowl.
- In a jam jar, combine the marinade ingredients. Screw the lid on tightly and shake until smooth and emulsified.
- Pour the marinade over the salad and toss well to combine. Taste and adjust the seasoning if necessary.
- Allow the salad to rest for at least 1 hour before serving. Store leftovers in an airtight container in the fridge for up to 2 days.
Notes
This salad can be made a day ahead for best flavor.
Feel free to add or substitute any seasonal vegetables you enjoy.
Adjust the marinade ingredients according to taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg