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
- In a large bowl combine the zucchini, cauliflower, carrots, tomatoes, onion, olives, bell pepper, garlic, and thyme.
- 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.
- Pour over the vegetables and toss to coat well.
- Cover with plastic wrap and chill in the fridge for at least 4 hours before serving.