Especially zucchini, cucumbers, and fresh herbs. I love it.
I combined some of my favorite green vegetables and herbs in this fast, easy, light, and fresh salad. It’s naturally gluten-free, vegan, and you’ll just feel healthier after eating it. I’ve been on a quinoa and tabbouleh kick lately and I couldn’t get enough of this dish. Plus if zucchini and cucumbers are multiplying on your counter, the recipe will take a few off your hands. It’s a versatile salad and if you want to add avocado, steamed broccoli, peapods, edamame, or other favorites, feel free.
Apple cider vinegar, lemon juice, dijon mustard really brighten up the dish while basil and mint give it depth and will keep you going back for more. I used a pinch of cayenne which doesn’t make it spicy but adds another dimension of flavor, but it’s optional. The salad is great right away but it’s a perfect make-ahead recipe because the flavors develop over time and I think it tastes better a day or two after making it. You can either serve it warm or cold and since there’s no mayo it’s a great salad for lunch boxes, picnics, potlucks, and parties.
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