Crunchy Summer Salad

This salad of fresh, crunchy summer vegetables doesn’t take much more than a little peeling and seeding to prepare. And when you add a little vinaigrette and some fresh herbs, the taste is sublime. Did mom mention your veggies are good for you? Healthy never tasted better.

Makes: 4-6 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga



  • 3 peppers (any color), seeded, diced
  • 2 medium zucchini (green or yellow), diced
  • 2 medium carrots, peeled and sliced
  • 2 ripe tomatoes, diced
  • 1 cup (250 mL) sugar snaps, blanched and cooled
  • 1 red onion, diced
  • 1 cup (250 mL) fresh mint, chopped
  • 1 cup (250 mL) fresh parsley, chopped
  • 1/4 cup (60 mL) seasoned rice wine vinegar
  • 1/4 cup (60 mL) olive oil
  • 1 tsp fresh ground pepper
  • Pinch salt


  1. Place all vegetables and herbs in a large bowl.
  2. Add oil, vinegar, salt and pepper. Toss.

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