Rating4.4/5 (from 8 ratings)4.375
YieldMakes approximately 10 cups
1 Zuccini, small dice
1 tomato, small dice
2 stalks celery, small dice
3 Scallions, small dice
1 red bell pepper, small dice
1 carrot, small dice
1 cup fresh parsley, minced
1 Lemon- juiced
1 teaspoon celtic salt
1 cup Olive Oil
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 teaspoon dried rosemary
1 clove Garlic, crushed
1 sprinkle sunflower seeds or pumpkin seeds , for garnish
Combine all diced vegetables with fresh parsley in a large bowl. It is best if the diced veggies can all be the same size. I find that dicing them by hand makes this salad much more attractive than buzzing them in the food processor.
Mix lemon juice, salt, garlic, oil and dried herbs together. Whiz in a vitamix or blender until garlic disappears and dressing is emulsified.
Pour dressing over veggies, toss, and marinate for at least 1 hour before eating (its really best if it sits overnight). Garnish with seeds at the table so they don’t get soggy :)
Crystalline's ThoughtsBy Crystalline
A colorful, beautiful salad marinated in a lemony herb dressing. My Italian husband loves this one—even though he is “ify” about most of my food! This gets better the longer it sits in the marinade (within reason, of course!). It won’t last long!
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