Author Notes
Raw Vegan salad all fresh vegetables and a lemon vinaigrette —Joyce Perrin
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Ingredients
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2
zucchini squash. diced
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1/2
yellow bell pepper, diced
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1/2
red bell pepper, diced
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1/2
red onion, diced
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1
carrot, grated
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1
celery stalk, chopped
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1 teaspoon
sea salt
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1 teaspoon
granulated garlic
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1 teaspoon
granulated onion
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freshly ground black pepper
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1/4 bunch
cilantro, coarsely chopped
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1/4 cup
extra virgin olive oil
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1
lemon, juiced
Directions
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In a medium size bowl, add the diced vegetables, carrots, sea salt, granulated garlic, granulated onion and freshly ground black pepper. Mix thoroughly.
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Whisk together the cilantro, olive oil and lemon juice. Pour the dressing over the chopped vegetables and mix thoroughly.
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Refrigerate salad at least 1 hour, taste for flavor and adjust seasoning as needed.
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Serve as is or on a bed of lettuce.
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