Chef: Zana Nikodinovski-Jancevski
Makes: (4) servings
Prep time: (20) minutes 

 

 

 

Ingredients

  • 2 large organic beef steak tomatoes
  • 1 small white or red onion
  • 2 large peppers (bell pepper, cubanelle or hot banana)
  • 1 large organic cucumber
  • 2 green onions julienned
  • 1 t Celtic sea salt
  • 1 t fresh cracked pepper
  • 1 T garlic powder
  • 1/2 c  freshly cut parsley
  • 4 T Organic apple cider vinegar

Directions

  1. Cut the tomatoes, onion, peppers and cucumbers into generous “chunky” pieces. 
  2. Place the cut up vegetables into a deep glass bowl. 
  3. Add the fresh cut parsley into the glass bowl; sprinkle the all herbs (salt thru garlic powder). 
  4. Add additional herbs to reach desired taste.
  5. Gently toss the vegetables with a wooden spoon; this will help to incorporate the herbs onto the vegetables. Make sure you do this before adding the vinegar. 
  6. Generously drizzle the apple cider vinegar over the cut up vegetables. 
  7. Gently toss the mixture with a large spoon.  Allow the salad to marinade in your fridge for about 30 minutes. 
  8. During the 30 minutes the vegetables will release their own ‘water”. Do not pour the excess water out, use that as additional “dressing”.
  9. Toss veggie salad in the glass bowl and plate the salad into a shallow bowl.
  10. Serve as a main course or as a side with your favorite sandwich or wrap. 


Tip:

  1. Add a side of chickpeas for added protein and fiber for a balanced meal.
  2. We love this salad as a meal in itself.
  3. This particular salad is best during the summer months since local fresh vegetables are more available. 

To your health, Zana

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