A delicious, layered salad with fresh vegetables and dressed with a lemony vinaigrette. Take a healthy salad, Stacked Summer Vegetable Salads to a potluck or cookout.
This healthy salad is almost to pretty to eat. Almost! It is a gorgeous symphony of colors and tastes of fresh vegetables all singing in harmony to the tune of a lemon vinaigrette with a chorus of basil. Tra la la la la.
While you are trying to figure out what to do with your last bounty of summer vegetables, this salad comes riding in to the rescue. Lasso your zucchini, cucumber, red peppers, carrots, arugula and onion. This healthy salad can take them all. You don’t need to choose which one to use. Use them all.
I first saw this healthy salad in the July issue of Better Homes and Gardens. I loved the idea but they were missing some of my favorite vegetables, namely cucumber and red peppers. The recipe was screaming for a little more color that roasted red peppers would bring. Our basil is also doing remarkably well so out went the dill and in came the basil from our garden. Yummy – a perfect symphony of flavors and colors.
I also reduced the calories by cutting some of the oil in the vinaigrette. You can have a big serving for just a few calories. A great big plus for someone watching their calories. Make sure you make this healthy salad ahead of time. It needs to sit and let the flavors meld together. Your guests will be very impressed with the beauty of this dish.
One note, it really is much easier to make this if you have a mandolin. Just be CAREFUL! Make sure you use the guard. You still want all your fingers when you are done. The mandolin will significantly cut down the time it takes to make this dish.
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Happy Healthy Eating,
Stacked Summer Vegetable Salad
- 2 medium zucchini
- 1 English cucumber
- 2 tsp kosher salt divided
- 3 red peppers
- 2 medium carrots
- 1/2 small sweet onion
- 1 - 2 cups arugula
- 3 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp low sodium chicken broth or vegetable broth
- Fresh ground black pepper
- 3 tbsp chopped basil divided
Using either a vegetable peeler or mandolin, shave zucchini and cucumber into thin strips. Put into a colander and toss with 1 tsp. kosher salt. Let the zucchini and cucumber drain in the colander for 15 minutes.
Rinse the zucchini and cucumber thoroughly. Lay them out onto paper towels to dry completely.
Heat a grill or broiler on high heat. Roast the red peppers turning to blacken all sides. Put the peppers into a brown paper bag or bowl covered with plastic wrap for about 10 minutes. Then peel off the skin. Discard seeds and stems then chop into thin strips.
Using a vegetable peeler or mandolin, shave the carrots.
Thinly slice the onion.
In a small bowl, whisk together the lemon juice, olive oil, stock, 1 tbsp. basil and 1 tsp. kosher salt.
Using a 2 quart (8" x 8") square dish layer one-third of the vegetables in this order:
Drizzle 2 tbsp. dressing over the layered vegetables.
Repeat layering as listed above with the dressing in the middle two more times.
Cover with plastic wrap then place a plate and heavy can on top. Refrigerate for 1 hour up to 12 hours.
Before serving, sprinkle remaining fresh basil and fresh ground pepper over the salad.
Cut the salad into 9 squares using a sharp knife.
Lift out with a spatula.
I calculated 2 Weight Watcher Smartpoints.
Adapted from Better Homes and Gardens Stacked Summer Vegetable Salad
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