Description

This Marinated Vegetable Salad is bursting with flavor, featuring fresh veggies, a tangy dressing, and a simple prep. Perfect for a quick lunch or a refreshing side dish!

Ingredients

Scale

1 medium-sized zucchini, sliced (2 cups)
2 medium-sized carrots, sliced (2 cups)
½ long cucumber, sliced (2 cups)
1 small red bell pepper, sliced (2 cups)
½ cauliflower head, sliced (2 cups)
1 red onion, sliced
10 cherry tomatoes, cut into halves
2–3 tablespoons chopped dill or basil
¼ cup extra virgin olive oil
¼ cup apple cider vinegar
1 ½ teaspoon 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

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Instructions

Wash and slice the carrots, zucchini, bell pepper, cucumber, and cauliflower to about ⅓ inch thickness.
Cut the cherry tomatoes into halves or quarters and place all the veggies in a large salad bowl.
Combine the marinade ingredients in a jar, tighten the lid, and shake until smooth and emulsified.
Pour the marinade over the salad and toss well, adjusting the seasoning to taste.
Allow the salad to marinate for at least 1 hour before serving, storing any leftovers in an airtight container in the fridge for up to 2 days.

Notes

Using a mandoline can help achieve uniform veggie slices for even marination.
Feel free to customize the vegetables based on your preferences or what’s in season.
This salad can be prepared a day in advance for a quick meal option.

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 6g
Sodium: 200mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 4g
Protein: 2g
Cholesterol: 0mg