Tri-Colored Salad

Tri-Colored Salad

Tri-Colored Salad


1 pound fresh Zucchini, sliced thinly length-wise with vegetable peeler

Salt Substitute

1 tablespoon Coconut Oil

2 cloves of Garlic, crushed

1 pound ripe Roma or Grape Tomatoes, seeded and diced

3/4 cup Black Olives, sliced and rinsed

10-12 large Basil Leaves, thinly sliced

1/4 cup Extra Virgin Olive Oil

3 tablespoons Red Wine Vinegar or Lemon Juice

Ground Black Pepper and Salt Substitute, to taste


1. Place zucchini in a large colander and sprinkle generously with salt substitute. Allow to “sweat” for 30 minutes.

2. Meanwhile, place coconut oil in a skillet over medium heat. Add garlic and saute until fragrant, about 2-3 minutes. Set aside to cool.

3. Rinse and drain zucchini, pat dry, and place in a large bowl. Add tomatoes, olives, and basil; toss gently to combine.

4. In a small bowl, whisk the olive oil, vinegar (or lemon juice), and garlic, then pour over the vegetables and toss to coat. Season with salt substitute and pepper to taste. Allow flavors to meld for 20 minutes before serving; taste and adjust seasonings if necessary.

Health Tip: Raw or minimally cooked vegetables often contain many more disease fighting vitamins and nutrients than the cooked versions.

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