Nicole 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
Combine olive oil, lemon juice and seasonings in a pint-sized glass mason jar.
Add all vegetables, placing firmer vegetables on the bottom and softer vegetables near the top.
Add beans, nuts or seeds.
Place lid on the jar and refrigerate until ready to serve.
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.