Description
This Marinated Vegetable Salad features vibrant vegetables and a tangy dressing, making it perfect for quick dinners or healthy meal prep. It’s easy to make and full of irresistible flavors!
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 (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
- ¼ teaspoon black pepper
- ½ to ¾ teaspoon harissa or chili flakes (optional)
Instructions
- Wash and slice the carrots, zucchini, bell pepper, cucumber, and cauliflower, aiming for a uniform thickness.
- Cut the cherry tomatoes into quarters or halves and transfer all the vegetables to a large salad bowl.
- Combine the marinade ingredients in a jam jar, seal tightly, and shake until emulsified.
- Pour the marinade over the salad, toss to combine, adjust seasoning, and let it rest for at least an hour before serving.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Notes
For extra flavor, feel free to add more herbs like parsley or cilantro.
Use a mandoline for perfectly uniform vegetable slices.
If you prefer a sweeter dressing, add more honey or maple syrup.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg