About
This salad is a mix of tasty vegetables tossed with Italian-inspired seasonings. You can enjoy this salad immediately, but it’s best if left to marinate for a few hours. The zucchini and mushrooms become tender, and all the veggies soak in the flavors. Make this recipe in batches to enjoy throughout the week whenever you need a snack!
Ingredients
- 5 ounce zucchini
- 2 ½ ounce brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
- ¾ ounce mild banana pepper rings by mt olive
- 1 ½ ounce salami
- 2 ounce grape tomato
- 3 tablespoon olive oil
- ½ teaspoon white wine vinegar by alessi
- ½ teaspoon salt
- ¼ teaspoon black pepper, ground
- ¼ teaspoon italian seasoning
- 1 teaspoon garlic
- ⅛ teaspoon crushed red pepper by simply organic
- 6 leaf basil
Instructions
- Prepare the salad by quartering your zucchini in thin slices, slice the mushrooms, leave the banana pepper rings whole, halve thin salami slices, and halve your grape tomatoes. Mix these together in a bowl.
- Mix into the bowl the remaining ingredients (chop or chiffanode the basil). You can enjoy this salad right away, or you can continue on to marinate the salad.
- Wrap the bowl in plastic and set the salad to marinate in your fridge for at least 3 hours.
Nutrition Facts
- Servings: 2
- Calories: 291.6kcal/1204.3kJ (per serving)
- Fat: 27.3g (per serving)
- Carbs: 6.5g (per serving)
- Protein: 6.7g (per serving)
