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Marinated Mediterranean Vegetable Salad


10 radishes- thinly sliced

3 mini cucumbers- thinly sliced

1 medium red onion- thinly sliced

12 oz mini heirloom tomatoes, sliced in half

1/3 cup kalamata olives

1/3 cup Sicilian olives

10 peppercinis

1 can artichoke hearts, drained

4 leaves fresh basil, chopped


1/4 cup apple cider vinegar

3 tablespoons granulated sugar substitute (we used Pyure)

3 tablespoons avocado oil

1 tablespoon onion powder

2 tablespoons olive juice

1/2 teaspoon pink Himalayan salt

1/2 teaspoon black pepper

(Whisk together and set aside)


Combine all the vegetables and fresh basil. Top with dressing marinade and refrigerate 3 hours to overnight for all flavors to mingle. 

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