Description
Enjoy a refreshing Marinated Vegetable Salad that’s full of flavor and color! This dish combines fresh veggies with a zesty marinade, making it perfect for a quick meal or as a side dish at gatherings.
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 tablespoon chopped dill or basil
- ¼ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 ½ teaspoon honey or maple syrup
- 2 teaspoon 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 zucchini, carrots, bell pepper, cucumber, and cauliflower, aiming for uniform thickness.
- Cut the cherry tomatoes into halves or quarters and add all the veggies to a large salad bowl.
- Combine the marinade ingredients in a jam jar, secure the lid, and shake until well blended.
- Pour the marinade over the salad, tossing everything together until evenly coated, and adjust seasoning to taste.
- Let the salad sit for at least an hour before serving, storing leftovers in an airtight container for up to 2 days.
Notes
For a spicier salad, add more harissa or chili flakes to taste.
Use fresh herbs for an enhanced flavor profile.
Feel free to mix in other vegetables you love.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg