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Marinated Zucchini Summer Salad

Ingredients

  • 2 medium zucchini, cut into thin ribbons
  • 1 bunch of asparagus, cut into ribbons
  • 1 cup fresh sugar snap peas**
  • 5 or 6 radishes, thinly sliced
  • Spring salad mix, about 4 to 5 handfuls
  • 1/2 cup mint, packed
  • 1/2 cup pine nuts, toasted
  • 4 oz. goat cheese
  • Edible flowers, optional

Lemon Herb Vinaigrette

  • 2 lemons, juiced
  • 1/2 cup olive oil
  • 4 teaspoons honey
  • 1 teaspoon Dijon mustard
  • 1 drop of doTERRA basil essential oil*
  • 1 drop of doTERRA oregano essential oil*
  • 1 drop of doTERRA thyme essential oil*
  • Salt and pepper to taste

Instructions

  • First you need to make the dressing. Combine all the ingredients into a jar and shake well and until it is all mixed. Pour the dressing into a container with the cut zucchini and asparagus. Make sure all the dressing is combined well with the vegetables for proper marinating. Let sit 1-2 hours.Throughout the process maybe give the vegetables an extra toss or shake to make sure they are marinating evenly.
  • In a serving bowl assemble the greens, peas, radishes, mint and edible flowers together. Then mix in the marinated vegetables with some of the remaining vinaigrette. (Depends on how much dressing you like.) Sprinkle on the toasted pine nuts and the goat cheese. Voila!

Notes

*You are not required to use doTERRA essential oils, if you use essential oils though make sure they are food-grade and safe for internal consumption. If you do not want to use the essential oils then chop up a few of your favorite herbs instead and add them to the vinaigrette.
**You can shell the peas or leave them whole. I believe they are delicious either way! If this salad is just for you then save the rest of the marinated vegetables in the fridge for future salads, or just eat them by themselves later! Yum!