top of page
  • Writer's pictureNicole Spear, MS, CNS

Marinated Vegetable Salad

Updated: Aug 29, 2018

Makes 1-2 servings

  • ¼ cup extra virgin olive oil

  • 1 tablespoon lemon juice

  • pinch of sea salt

  • pinch of black pepper

  • ½ teaspoon Italian seasoning

  • ¼ teaspoon turmeric (optional, but very anti-inflammatory)

  • 2-3 cups mixed vegetables, roughly chopped (zucchini, tomato, carrots, beets, summer squash, celery, cucumber, broccoli, cauliflower, cabbage, etc)

  • ½ cup beans, cooked and drained (optional)

  • 1-2 tablespoons nuts or seeds


  1. Combine olive oil, lemon juice and seasonings in a pint-sized glass mason jar.

  2. Add all vegetables, placing firmer vegetables on the bottom and softer vegetables near the top.

  3. Add beans, nuts or seeds.

  4. Place lid on the jar and refrigerate until ready to serve.

  5. Shake up the jar before enjoying.

Note: Several jars can be premade and stored in the refrigerator for 4-5 days. For more variation, you can add cooked chicken and grains. You can also make more or less dressing, as well as different spices.

8 views0 comments

Recent Posts

See All

Sweet Fennel Cabbage Salad

Makes 4 servings ½ head of cabbage, shredded 1 red pepper, diced 1 green apple, diced 1 (15.5 ounce) can full fat coconut milk juice of ½ lemon, squeezed 20 drops of clear stevia ½ teaspoon nutmeg ½ t


bottom of page