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Rainbow Salad

Rainbow Salad

A fun and delicious way to use zucchini, all on its own or served over quinoa

Course Salad
10 minutes
6

  • 2 medium diced zucchini
  • 2 large diced yellow squash
  • 6 chopped roma tomatoes
  • 1/2 cup chopped Kalamata or green olives
  • 1/2 cup chopped sun dried tomatoes
  • 1/2 red onion, chopped
  • 1/2 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tsp dried basil or 1/4 fresh chopped
  • 1 tsp oregano
  • 1/2 tsp freshly ground pepper
  • 2 tbsp ground flaxseed

  1. Toss all ingredients well and serve.Optionally, serve this on a bed of cooked quinoa seasoned with a pinch of sea salt.

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