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.

Prep Time20

marinade time1

Total Time1 20

Course: Salad

Cuisine: vegan

Keyword: marinated vegetable salad

Servings:

Calories: 137kcal

Author: Katia

Ingredients

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 (optional)
2-3 tablespoon chopped dill or basil

Marinade

¼ cup extra virgin olive oil
¼ cup apple cider vinegar (or wine vinegar)
1 ½ teaspoon honey or maple syrup
2 teaspoon Dijon mustard
1 teaspoon dried basil (skip if using fresh basil)
1 garlic clove, grated
½ teaspoon fine salt (taste to season before serving)
¼ teaspoon black pepper
½ to ¾ teaspoon harissa or chili flakes (optional)

Instructions

Wash and slice the peeled carrots, zucchini, bell pepper, cucumber, and cauliflower. I recommend using a mandoline and keeping a uniform thickness of about ⅓ inch (or just a bit less than 1 cm). Cut the cherry tomatoes into quarters or halves. Transfer all the veggies to a large salad bowl.
Put the marinade ingredients in a jam jar. Screw the lid on tight and shake until the marinade looks smooth and emulsified.
Pour the marinade over the salad, toss well until combined, taste, and make sure you are happy with the seasoning.
Let it rest for at least 1 hour before serving, and store the leftovers in an airtight container in the fridge for up to 2 days. Enjoy!

Notes

Nutrition facts: The nutrition values are for one serving and are based on an online nutrition calculator. It’s an estimate only, and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition