Marinated Vegetable Salad

this is a lovely and bright salad. With its light and crisp flavors, you are sure to love this take on a side salad.


3 zucchini, sliced 1/2 inch slices

4 cauliflower florets, cut into 1/2 inch florets

2 carrots, sliced 1/4 inch thick

1-pint cherry tomatoes halved

1/2 purple onion, thinly sliced

1 cup black olives

2 bell peppers, diced 1/2 in pieces

1 clove garlic, minced

1/3 cup olive oil

1/4 cup red or white wine vinegar

2 tbsp agave or maple syrup

salt and pepper to taste

1/2 tsp dijon mustard or spicy brown mustard

1 tsp thyme, chopped


  1. In a large bowl combine the zucchini, cauliflower, carrots, tomatoes, onion, olives, bell pepper, garlic, and thyme.
  2. In a small bowl whisk together the olive oil, vinegar, agave, salt, pepper, and mustard until thick and creamy. Check seasoning and add more if needed.
  3. Pour over the vegetables and toss to coat well.
  4. Cover with plastic wrap and chill in the fridge for at least 4 hours before serving.



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