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Recipe by Brynie Greisman

Lemon Parsley Marinated Vegetable Salad

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Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

A beautiful, colorful, easy salad to enhance any meal. It’s light and refreshing and goes well with fish, chicken, or meat, or basically anything.

Ingredients

Salad

  • 1 yellow squash, unpeeled, sliced

  • 1 light green zucchini, unpeeled, sliced

  • 1 dark green zucchini, unpeeled, sliced

  • 1 red pepper, sliced

  • 6 ounces (170 grams) Beleaves Frozen Cauliflower Florets, defrosted

  • handful button and portobello mushrooms, sliced

  • 3–4 medium carrots, peeled and sliced

  • small handful fresh parsley

  • 1/3 cup plus 1 tablespoon freshly squeezed lemon juice

  • 3 tablespoons Gefen Olive Oil

  • 1 and 1/2 tablespoons sugar or sugar substitute

  • 1 teaspoon salt

  • 2 pinches freshly ground Gefen Black Pepper

  • 1 medium radish, shredded, for garnish (optional)

Directions

Prepare the Salad

1.

Place all vegetables into a large bowl.

2.

Chop parsley in a food processor fitted with a knife attachment. (You should get four to five tablespoons.)

3.

In a small bowl, combine the parsley, lemon juice, oil, sugar or substitute, salt, and pepper. Taste and adjust seasoning if necessary. Whisk together until well mixed.

4.

Pour over vegetables and toss to coat.

5.

Cover and refrigerate overnight, or at least four to six hours.

6.

Garnish salad with shredded radish if desired.

Notes:

I slice all the vegetables in the food processor so they’re nice and thin. This salad works with peeled vegetables as well. The color isn’t as vibrant, but the taste isn’t compromised.

Credits

Photography: Hudi Greenberger Food Styling: Janine Kalesis

Lemon Parsley Marinated Vegetable Salad

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Devorah Kravitz
Devorah Kravitz
2 years ago

How long in advance can this be made with it still looking and tasting good?

Raquel
Raquel
Reply to  Devorah Kravitz
2 years ago

I would say this could be made 3 days in advance,