Chopped Veggie Salad
1 Cup jicama, ½ in dice
1 Cup Diced cucumber
2 Cup broccoli, cut into bite size pieces
2 Cup cauliflower, cut into bite size pieces
½ Cup diced red bell pepper, ½ in diced
½ Cup tomato
¾ Cup carrot, ¼ in dice
½ Cup Kalamata olives, chopped
1 Cup artichoke hearts in water, cut into ½ inch pieces
¼ Cup red onion, ¼ in dice
1 Clove garlic, minced
¼ Cup basil, rough chopped
1 TBS thyme, fresh, chopped
½ Cup olive oil
1 tsp sea salt
½ tsp pepper
¼ Cup red wine vinegar
2 TBS lime juice
1. Chop all your vegetables and mix together in a bowl.
2. In a separate bowl mix together your olive oil, vinegar, lime juice, salt and pepper. Wisk together for a few seconds to incorporate. Wisk in the basil and thyme.
3. Toss in with the vegetables and mix well to coat all the veggies.
4. Let sit in the refrigerator for at least two hours before serving.
Note: Can hold in the fridge 3-4 days.
Prep Time: Approx. 30 Minutes
Yields: 6 Servings