Veggies only salad
Summertime might be peak salad time, but that doesn’t mean you need to make due with soggy lettuce. Or even eat any lettuce at all!
Get your veggies in and your salad too, without grilling, roasting or par-boiling anything!
A simple salad that you can make ahead to enjoy through the week, use for a quick side or easily turn into a main meal by adding chickpeas or chicken.
Let’s make this:
INGREDIENTS:
2 medium zucchini
2 medium Persian cucumbers
2 sweet bell peppers, orange, yellow or red
1/2 red onion, sliced*
1 C cherry tomatoes, halved
2/3 C pitted olives, sliced (or capers, rinsed)
2 Tbsp chopped fresh mint
1/2 lemon, juiced
1 Tbsp white wine vinegar
* for a milder flavour, slice and soak red onion in cold water for 15 minutes before using
THIS IS HOW:
Preheat oven to 350º
dice zucchini and cucumbers into 1" chunks and place into the bottom of a large platter or serving bowl
sprinkle with a couple of generous pinches of salt, toss and let sit for 10 min.
dice peppers into 1" chunks and place on platter along with cherry tomatoes, olives and sliced onion
sprinkle lemon juice, vinegar and olive oil over the vegeteble
toss gently to combine, and chill in fridge for 1 hour
top with any combination of fresh herbs
(basil, dill, parsley, oregano, mint)
To serve as a main dish, either toss salad with canned chickpeas, drained and rinsed, or add cooked, diced chicken thighs or breasts.
