The pairings in this raw vegan salad burst with Mediterranean undertones from select olive oil to sun-dried tomatoes topped with a beautiful Greek vinaigrette. It's sure to please!
Ingredients (organic if possible)
2 medium sized zucchini
2 small yellow squash
2 cups cherry tomatoes - halved
2 medium carrots - cleaned & peeled
1/2 sweet onion - medium sized
3 celery stalks - cleaned
1/2 each - red, yellow & orange sweet peppers
2 medium garlic clove - minced (approx. 2 tsp)
1 small can black olives (green can be substituted if preferred)
1 large hand full fresh spinach (lightly chopped)
Small amount of chopped fresh basil
Sea Salt and cracked Black Pepper to taste (use at your discretion)
2 Tbsp pure extra virgin olive oil (try to find a good quality oil)
Step 1: Prepping the Veg
Wash the zucchini and yellow squash to take off any residue then pat dry. Cut off the ends. Using a potato peeler start making the veg noodles by peeling vertically from top to bottom. For a thicker noodle, use a sharp knife instead of the peeler. If the noodles are to wide you can always cut the squash in half lengthwise before using the peeler. Once you hit the seedy center stop peeling. You don't want the seedy portion. Place your veg noodles aside in a separate bowl and sprinkle lightly with lemon to keep from oxidation - set aside. ( to keep noodles crispy longer you can blanch them for 2 minutes and then drop into ice water until cooled)
Step 2: Celery-Onion-Carrot-Peppers
After DE-seeding your peppers, cleaned and peeled your carrots, celery and peeled your onion all you need to do is cut them all into thin strips. Add to your squash noodles from step 1.
Step 3: The Greek Vinaigrette
1 tsp fresh chopped oregano (or 1/2 teaspoon dried)
1/2 teaspoon dried marjoram (optional)
1/2 cup olive oil
3 Tbsp red wine vinegar (or vinegar of choice...white is more subtle)
Salt & Pepper
Whisk or blend together wet ingredients followed by the remaining spices. You can blend, whisk or shake this gorgeous dressing into existence! Adjust to your liking...if you prefer your dressings acidity to subdue then add some honey, agave or maple syrup. These additions just balance it out a bit, thus adding a tart sweetness that tantalizes the tongue...
Pour dressing over your salad and toss lightly. Serve on a bed of crisp lettuce or spinach with additional dressing, crumbled feta cheese (we use the vegan version) A drizzle of olive oil and crushed red pepper flakes to spice it up - if so desired!