Ingredients and Substitutions
Vegetables. I used green beans, asparagus and broccolini. Sugar snap peas, frozen peas, broccoli, zucchini and baby spinach can all be used. Red onion or crispy onions Goat’s cheese. I love the soft, tanginess of goat’s cheese with the vegetables but feta cheese is a great option too. For the vinaigrette: I made a simple dressing with extra virgin olive oil, lemon juice, fresh garlic, salt and black pepper. Dijon mustard, honey, red wine vinegar and spices like red pepper flakes/chilli flakes, garlic powder and onion powder can also be added. Fresh parsley, chives, basil and dill will also be delicious. Optional: Other toppings like sliced almonds, red onion, crispy onions and chickpeas are great vegan toppings if you don’t want to use cheese.
How to make vegetable salad
Can I make this ahead?
The vegetables can be blanched the day in advance and kept in an airtight container in the fridge. Any leftovers can also be kept in a container in the refrigerator for up to 2 days but the acid in the dressing will likely cause the veggies to brown.
Easy Salad Recipes
