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Parve
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.
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 Health Garden Xylitol
1 teaspoon salt
2 pinches freshly ground Gefen Black Pepper
1 medium radish, shredded, for garnish (optional)
Place all vegetables into a large bowl.
Chop parsley in a food processor fitted with a knife attachment. (You should get four to five tablespoons.)
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.
Pour over vegetables and toss to coat.
Cover and refrigerate overnight, or at least four to six hours.
Garnish salad with shredded radish if desired.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
How Would You
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How long in advance can this be made with it still looking and tasting good?
I would say this could be made 3 days in advance,