Love & Best Dishes: Summer Vegetable Salad Recipe | Marinated Veggie Salad

shiso leaves

🥗Healthier: mint leaves

💰Cheaper: basil

Mint offers a fresh flavor while basil is more widely available.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthy fats, while canola is budget-friendly.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index, while sugar is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

Steam green beans and carrots for a few minutes until they are still crunchy.

Prepare an ice bath and transfer the steamed vegetables into it to stop the cooking process.

For the marinade, combine 1/3 cup of extra virgin olive oil, 3 teaspoons of tarragon vinegar, 1 tablespoon of mustard, 1/2 teaspoon of Worcestershire sauce, 1 clove of minced garlic, and 1/4 teaspoon of dried oregano in a bowl.

Mix the marinade ingredients together until well combined.

Remove the green beans and carrots from the ice bath and drain them.

In a large bowl, combine the green beans, carrots, grape tomatoes, purple onions, black olives, and cucumbers.

Toss all the ingredients together with the marinade until everything is well coated.

Optionally, cover the salad and refrigerate for 30 to 45 minutes to let the flavors meld.

Serve the salad on top of iceberg lettuce or as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens