Marinated Vegetable Salad
Use fresh summer produce to make this marinated vegetable salad with tomatoes, cucumbers, and avocado. It's light and refreshing!
Servings: 4 servings
Calories: 317kcal
Ingredients
- 2 cups mixed heirloom tomatoes
- 2 small cucumbers
- 1 shallot or red onion, thinly sliced
- 2 avocados
- 8-10 basil leaves
- 1 teaspoon fresh thyme leaves
Vinaigrette
- 2 tablespoons balsamic vinegar
- 1-2 cloves garlic finely minced
- 1 teaspoons mustard
- ½ cup olive oil
Instructions
- Wash, peel and thinly slice all the vegetables, except for the avocados. Add vegetables and fresh herbs to a bowl and toss to combine. *Wait until just before serving to slice and add the avocado to the salad.
- In a small bowl, whisk to combine the balsamic vinegar, garlic, and mustard together. Slowly drizzle the oil in, a few tablespoons at a time, continuing to whisk, until combined.
- Drizzle as much of the vinaigrette as you'd like over the veggies. (I use about half of what this recipe makes). Toss well to combine. Cover the veggie salad with a lid or plastic wrap and transfer it to the fridge. Allow the vegetables to marinate and chill for up to 2 days, until you are ready to serve.
Notes
- Just before serving, sprinkle the entire salad with flaky sea salt. The tiny bit of salty crunch is an amazing surprise!
- You can prepare this salad up to two days in advance, letting the vegetables marinate in the vinaigrette. However, wait until just before you serve it to slice and add the avocado. You don't want it to get brown and mushy!
Nutrition
Calories: 317kcal | Carbohydrates: 16g | Protein: 3g | Fat: 29g | Saturated Fat: 4g | Sodium: 30mg | Potassium: 801mg | Fiber: 8g | Sugar: 5g | Vitamin A: 866IU | Vitamin C: 24mg | Calcium: 31mg | Iron: 1mg
