Vegan Garden Veggie Salad Recipe

About this recipe

A refreshing and wholesome no-bake salad featuring tender potatoes, crisp zucchini, and vibrant herbs, perfect for a satisfying vegan dinner.

Ingredients

• 50G Picard Chopped Flat Parsley
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 Kg Harry & Percy British Salad Potatoes
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 stick Organic Celery Stick
• - Filippo Berio Garlic Flavoured Olive Oil
• 100 G Jumbo Garlic 100g
• 50G Pepper Black Ground BWFO
• 250 Ml Huilerie Beaujolaise 2 Year Aged Fruit Vinegar Cider, 250Ml
• - Golden Swan White Vinegar
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. Peel and chop 3 cups of potatoes into 1/2-inch pieces.
2. 2. Chop 2 cups of carrots, 2 cups of zucchini, and 1 cup of celery into 1/2-inch pieces.
3. 3. Cook the potatoes and zucchini in boiling water for about 8-10 minutes, or until just tender. Drain and let cool slightly.
4. 4. In a large mixing bowl, combine the cooked potatoes, zucchini, raw celery, and carrots.
5. 5. Finely chop 3 tablespoons of parsley and 3 tablespoons of scallions. Add them to the bowl along with 2 tablespoons of cider vinegar.
6. 6. In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of white vinegar, 5 minced garlic cloves, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
7. 7. Pour the dressing over the vegetable mixture and toss gently to combine.
8. 8. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.