Ingredients:

  • 4 cups (300g) cucumber, diced
  • 3 cups (450g) cherry tomatoes, halved
  • 1 cup (100g) carrots, julienned/matchsticks
  • 1 cup (60g) red onion, thinly sliced
  • 2 cups (60g) bell pepper, diced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Chop cucumbers, tomatoes, and peppers into bite-sized pieces (roughly 1/2 inch). Slice the red onion into paper-thin crescents. Place all chopped vegetables into a large mixing bowl.
  2. In a small jar or bowl, combine the olive oil, lemon juice, vinegar, minced garlic, salt, and pepper. Whisk vigorously or shake the jar until the mixture looks opaque and emulsified.
  3. Just before serving, pour the dressing over the vegetables. Using large spoons or salad tongs, gently lift the vegetables from the bottom to the top until they look glossy and coated.