This recipe is a delicious anti-inflammatory dish that I love to make in the summer with veggies picked fresh right out of my garden. Eat it as a salad or a side dish. Sometimes, I even enjoy it as an afternoon snack! It’s fresh, delicious and helps me get more veggies added to my day!
See notes below the recipe to see how I make this same recipe into a fresh dip!
Vinaigrette Veggie Salad
- 1 medium cucumber sliced
- 1 medium green or colored bell pepper cut into 1" strips
- 1 cup cherry tomatoes halved
- ¼ cup red onion sliced or diced
- ¼ tsp salt
- ¼ tsp celery seed
- 2 Tbsp olive oil
- 1 Tbsp white vinegar or seasoned vinegar
- In a serving bowl, combine the cucumber, pepper, tomatoes and onion. Sprinkle with salt and celery seed. In a small bowl, whisk the oil and vinegar; drizzle over salad and toss to coat.
Although this is really a salad or side dish option, I also make it into an anti-inflammatory appetizer (dip). Try it an see what you think — my guests always gobble it up! Try the same recipe but dice the vegetables instead of slicing. And instead of topping it with olive oil and vinegar, mix in our Creamy Avocado Dressing. Be gentle with the dressing because the veggies are water-based so you don’t want too much liquid in your dip. Serve this with Nut-Thins crackers and dig in!
TIP: I usually don’t make this too far ahead because the veggies will release some liquid and I prefer it not to be too watery!
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