Summer Veggie Salad

VegI used to like eating the leftover vegetables that sat at the bottom of the salad bowl after dinner. After marinating in salad dressing, these vegetables were salty, crunchy and delicious. Later I decided to just skip the original salad and just make a huge bowl of marinated vegetables. Yum.

Ideally you want all the vegetables to be crunchy but not totally raw after a half an hour of marinating. Some vegetables could do with a quick blanching in boiling salt water. Some, like green beans, should be actually cooked. If you slice harder vegetables like carrots thinner, and softer vegetables like zucchini thicker, they’ll all come out about the same.

Any basic vinaigrette works for this salad, but I particularly like it with Walnut Sherry Vinaigrette.

You can use pretty much any combination of vegetables you like, but I usually go with the following:

fresh mushrooms
tomatoes
zucchini
carrots
cucumber
sweet peppers (I like yellow for this)
red onion
cooked green beans (4 min) or blanched snap peas (2 min)
blanched broccoli
avocado
salad greens
sea salt
fresh ground pepper

Combine veggies and vinaigrette, except for avocado and lettuce, and let marinate for 20 min or more. Toss greens in dressing. Top with vegetables. Toss avocado in dressing and place on top.

You can do just about anything with this salad. You could add fresh mozzarella, artichoke hearts, grilled asparagus, roasted beets, kidney beans or even cooked shrimp. But I just like to grab whatever I have around and make myself a big bowl of crunchy goodness.

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