Description

This Marinated Vegetable Salad is a burst of flavor with fresh veggies and a zesty vinaigrette. Perfect for a quick dinner or a healthy meal, it’s simple to prepare and deliciously satisfying.

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 (or wine vinegar)
1 ½ teaspoons honey or maple syrup
2 teaspoons dijon mustard
1 teaspoon dried basil (skip if using fresh basil)
1 garlic clove, grated
½ teaspoon fine salt (taste to season before serving)
¼ teaspoon black pepper
½ to ¾ teaspoon harissa or chili flakes (optional)

Cook Mode Prevent your screen from going dark

Instructions

Wash and slice the carrots, zucchini, bell pepper, cucumber, and cauliflower, aiming for uniform thickness of about ⅓ inch. Cut the cherry tomatoes into quarters or halves and transfer all the veggies to a large salad bowl.
In a jam jar, combine the marinade ingredients, secure the lid, and shake until smooth and emulsified.
Pour the marinade over the salad, tossing well until everything is combined. Taste for seasoning and adjust accordingly.
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 flavor, let the salad marinate for a few hours before serving.
Feel free to customize the vegetables based on seasonal availability or personal preference.
Serve as a side dish or a light main course.

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 3g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8.5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg