This salad is so easy because you can use a variety of your favorite vegetables.
I chopped the veggies into large pieces, which saves time!
I used a mediterranean theme with a super easy tasty balsamic vinaigrette that can be used as marinade for strawberries, yum!
You can eat it as a side or as a main, over a bowl of greens.
I roasted red potatoes as a twist from brown rice or quinoa but feel free to serve it whatever you like.
Fast, easy and keeps in fridge, this veggie salad has become our new favorite for lunch and I eat it just about every day!
Just as the name implies, this is a fast and super easy way to get in your many servings of veggies a day. Chop into large pieces saves loads of time too. Feel free to substitute or add your favorite veggies.
1 large red pepper, chopped into large bite size pieces
1 generous cup of fresh broccoli, chopped into large bite size pieces
1/4 red onion, chopped into large pieces
3 tablespoons capers, without juice
1 can garbanzo beans, drained
1/2 generous cup of grape tomatoes, halved (or 1 large fresh tomato, cut into large pieces)
1/2 cucumber, cut into large pieces
1/2 generous cup of carrots, peeled and cut into large pieces
1/4 cup kalamata olives, drained
Juice a lemon over the veggies once in a bowl.
Make Balsamic vinaigrette:
1/2 cup good virgin olive oil
juice of lemon
1/2 teaspoon celtic salt or pink salt
pepper to taste
2 teaspoons agave
1/4 cup good balsamic vinegar
1/2 teaspoon each of oregano, dill and basil
Make the vinaigrette:
Pour all ingredients into a jar and seal. Shake until emulsified, about a minute. Set aside.
In large bowl, combine all of the chopped veggies.
Pour desired vinaigrette to taste ( start with a little then can add more).
Serve immediately and store left overs in sealed container in fridge.
Keeps for about 4 days.