Summer Salad

Summer Salad

This salad great leftovers and is a great alternative to traditional lettuce salads. This recipe will serve about 4-5 people as a side.

Be sure to double your recipe if you would like to enjoy leftovers.

Recipe Rating

  • (1 Rating)

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Ingredients

  • 1 green zucchini, diced
  • 1 yellow squash, diced
  • 1 cup of cherry tomatoes, sliced in half
  • 1 bunch of green onions, diced
  • 4 carrots, shredded
  • 1 Tbsp. of raw organic agave nectar
  • 1/4 cup of red wine vinegar
  • 1/4 cup of EVOO
  • 1/2 Tbsp. of dried basil
  • 1/2 Tbsp. of dried oregano
  • salt and pepper to taste-optional

Instructions

  • 1. Mix the diced zucchini, tomatoes, green onions and shredded carrots in a bowl.
  • 2. Add the agave, vinegar and oil and season with basil, oregano and salt and pepper-optional.
  • 3. Allow the salad to sit at room temperature for about 30 minutes before serving so that the flavors can be absorbed in the ingredients.

Instructions

  • 1. Mix the diced zucchini, tomatoes, green onions and shredded carrots in a bowl.
  • 2. Add the agave, vinegar and oil and season with basil, oregano and salt and pepper-optional.
  • 3. Allow the salad to sit at room temperature for about 30 minutes before serving so that the flavors can be absorbed in the ingredients.

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Summer Salad
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  • Average Rating

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About Chef

Dr. Olivia Joseph

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