Chopped Vegetable Salad with Lemon- Garlic Dressing

Recipe from David Leibovitz


For the Dressing:

2 cloves garlic, peeled and grated or minced

2 tablespoons fresh lemon juice

1 teaspoon kosher or sea salt

1/2 teaspoon dijon mustard

1/4 cup olive or grape seed oil, or another favorite oil

For the Salad:

6 cups chopped vegetables.  Use the red cabbage from your box!  Also the green beans!  I like the green beans better blanched.  You could also use shave the summer squash with a mandolin, or roast and cool it for this salad  (same with the beets!)

+ other additions such as: crumbled bacon; avocado; grilled chicken; baked tofu; feta, goat or blue cheese; shredded romaine or little gem lettuce; radishes; grated carrots; hard boiled eggs; pumpkin seeds.


In a large bowl, mix together the garlic, lemon juice, salt and mustard with a fork.  Add the oil and stir with the fork until the dressing is well mixed.  Add the salad ingredients and toss well!

meal or course
brunch, buffet, dinner, first course, lunch, salad, side, vegetable dish