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

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Ingredients

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

Instructions

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

Simon Clarke is a chef and recipe developer.