Crunchy Veggie Medley with Tangy Olive Dressing
This vibrant Crunchy Veggie Medley brings together nutrient-rich celery, colorful bell peppers, and Brussels sprouts, enhanced by the briny goodness of olives and the refreshing taste of pennywort. Tossed in a zesty dressing, this salad is perfect for a light lunch or as a side dish for dinner. It's packed with flavor and crunch, making healthy eating a joy!
ingredients
- 2 cups celery, chopped
- 1 cup bell pepper (red or yellow), diced
- 1 cup Brussels sprouts, halved
- ½ cup green olives, pitted and sliced
- 1 cup fresh pennywort leaves, rinsed
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or agave syrup
- Salt and pepper to taste
- 1 teaspoon lemon juice
steps
- 1.
In a large bowl, combine the chopped celery, diced bell pepper, halved Brussels sprouts, sliced olives, and pennywort leaves.
- 2.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, lemon juice, salt, and pepper until smooth.
- 3.
Pour the dressing over the vegetable mix and toss gently to coat all the ingredients evenly.
- 4.
Let the salad sit for 10 minutes to allow the flavors to meld and the Brussels sprouts to slightly soften.
- 5.
Serve chilled or at room temperature, enjoying the fresh crunch of this healthy medley!
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