Marinated Vegetable Salad

This marinated vegetable salad is a combination of crunchy and refreshing veggies. The lemon garlic marinade adds flavour and makes each bite juicy and delicious.

This is a salad that is bursting with colours and nutrition.

Fresh zucchini, carrots, tomatoes, cabbage, corns, bell peppers… this is basically a high pile of vibrant, feel-good-in-your-body vegetables, and it’s just perfect when it’s starting to warm up.

Because one of the great thing about this marinated vegetable salad is that you can add anything you love in here.

You can use more zucchini instead of cabbage. You could swap in any crispy vegetables you happen to have in the fridge or growing in your garden. And if you want to add diced avocado… simply toss it in.

It’s embarrassingly easy and doesn’t necessarily require a recipe.

All you have to do is thinly slice the veggies, then toss and let them soak in the marinade for at least 30 minutes.

The marinade will add so much flavour and moisture. That’s it.

Simple, delicious, and light, this marinated veggie salad can go with anything. And it’s freaking healthy too!

List of the ingredients

• Crispy vegetables (carrots, zucchini, bel peppers…)
• Extra virgin olive oil
• Lemon juice
• Honey or maple syrup
• Garlic
• Herbs
• Salt, pepper & chili flakes.

How to make marinated vegetable salad

(Note: this is a quick description, the full recipe is at the bottom of the page)

• Wash and slice your veggies. Use a sharp knife, vegetable peeler, or mandoline to slice them vertically into long, thin strips. Cut the tomatoes into quarters, the baby corn into slices or strips, whatever it’s easier for you.
• Make the dressing by shaking all the ingredients in a glass jar with lid.

• Place everything in a large salad bowl, pour the dressing over and toss until well combined. Taste and adjust the seasoning to your liking.
• Let it rest for at least 30 minutes and serve. Enjoy!

Recipe notes

What to use for this marinated vegetable salad

Veggies – first things first, steer clear of soft and not-so-fresh vegetables, but chose fresh, crispy veggies instead. I love using zucchini, carrots, cabbage or cauliflower and bell peppers rather than broccoli florets here.

Herbs – I used dried herbs for convenience, but feel free to toss in fresh herbs such as cilantro, basil, dill you might have in your garden, it could get only better.

Marinade – for the marinade I mix good-quality fruity extra virgin olive oil, fresh garlic, fresh lemon juice, and honey for a touch of sweetness – but maple syrup will work just fine if you wish to keep it vegan. Plus salt, pepper and some chili flakes (optional).

Note: I recommend slicing the veggies with a peeler or a mandoline slicer rather than cutting big chunks of zucchini or carrots. Thin slices look pretty and soak the marinade better than big chunks of veggies!

More easy salads?

Here are more delicious salads that are easy to make and truly delicious.
Below a few of my favs:

• Salad with grapes
• Cabbage salad with apples
• Arugula pear salad
• Beetroot salad
• Winter salad
• Artichoke salad
• Celery and parmesan salad

If you make this marinated vegetable salad or you have a question, let me know by leaving a comment. I would love to hear from you! x

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