Ingredients
Scale
- 2 cups sliced zucchini (1 medium-sized)
- 2 cups sliced carrots (2 medium-sized)
- 2 cups sliced cucumber (½ long cucumber)
- 2 cups sliced red bell pepper (1 small)
- 2 cups sliced cauliflower (½ head)
- 1 sliced red onion (1 small)
- 10 cherry tomatoes, halved (optional)
- 2–3 tablespoons chopped dill or basil
- ¼ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 ½ teaspoons 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 carrots, zucchini, bell pepper, cucumber, and cauliflower; aim for uniform thickness of about ⅓ inch.
- Cut the cherry tomatoes into quarters or halves; transfer all sliced vegetables to a large salad bowl.
- Combine marinade ingredients in a jar, screw the lid on tightly, and shake until emulsified and smooth.
- Pour the marinade over the salad and toss well to combine; taste and adjust seasoning if necessary.
- Let the salad rest for at least 1 hour before serving; store any leftovers in an airtight container in the fridge for up to 2 days.
Notes
For extra flavor, let the salad marinate longer than 1 hour.
Adjust the amount of harissa or chili flakes for desired spice level.
Feel free to customize the vegetables based on what you have on hand.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Sides
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg