I’m loving this Mixed Vegetable Salad with Sumac Vinaigrette right now. What makes this salad stand out is the ingredient Sumac! Sumacs are shrubs that grow in subtropical regions throughout the world, like East Asia and certain parts of Africa. They produce deep red berries which are ground into a coarse powder to produce the spice Sumac.
Sumac is definitely an acquired taste, in my opinion. I didn’t love it when I first tried it, but I think it was because I used too much in the recipe. A little goes a looooong way! I only use 1 teaspoon of sumac in this Mixed Vegetable Salad recipe and you can still taste it throughout the the vinaigrette. It has a tangy, slightly bitter, taste. Some think it has a lemony taste. Either way it will definitely add a little deliciousness to anything you put it in!
If you have never seen Sumac before at your regular grocery store, try searching for it at an international grocery store if you live near one. It is used in Middle Eastern cuisine and even in Italian cuisine.
This salad is filling and full of healthy ingredients like zucchini, bell peppers, and fresh ginger! It tastes better the longer it sits in the refrigerator. After refrigerating it overnight I tried it the next day and it was soooo good! All of the ingredients had a chance to meld and get to know each other. I use apple cider vinegar in the vinaigrette and the vinegar slightly pickles the veggies which gives the salad a nice tang. You can make this vegetable salad without sumac if you can’t find it! It will still be delicious. 🙂
Mixed Vegetable Salad with Sumac Vinaigrette: This salad is full of antioxidant goodness, including cucumber! Cucumbers contain polyphenols called lignans (pinoresinol, lariciresinol, and secoisolariciresinol), which may help to lower your risk of breast, uterine, ovarian, and prostate cancers. They also contain phytonutrients called cucurbitacins, which also have anti-cancer properties.
*** This blog is not intended to replace the advice of a qualified healthcare practitioner. All information contained in this blog is the opinion of Monique and is not to be interpreted as medical advice.
“NUMEROUS SCIENTIFIC STUDIES NOW CONFIRM THAT A WHOLE FOODS DIET COMPRISED PRIMARILY OF VEGETABLES, FRUITS, GRAINS, LEGUMES, AND NUTS WITHOUT ADDED OIL, SUGAR, AND SALT IS OPTIMAL FOR HUMAN HEALTH, NOT ONLY PREVENTING A BROAD RANGE OF DISEASE AND ILLNESSES, BUT ALSO REVERSING SOME OF THE MOST DANGEROUS CHRONIC CONDITIONS. THIS FINDING IS OF THE HIGHEST IMPORTANCE TO THE COMMONWEALTH BECAUSE IT COMMUNICATES A TRUTH THAT HAS THE POWER TO SAVE LIVES.”
- 2 tablespoons mint finely chopped
- ½ cup parsley chopped
- 5 garlic cloves minced
- 1 tablespoon ginger minced or grated
- ¼ cup olive oil
- juice of 2 lemons
- ¼ cup apple cider vinegar
- 2 tablespoons agave nectar
- salt to taste
- pepper to taste
- 1 teaspoon sumac
- 1 tablespoons garlic powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 ½ cup cucumber chopped
- 1 ½ cup zucchini chopped
- 3 roma tomatoes chopped
- 1 bell pepper chopped
- To make the vinaigrette mix the first 14 ingredients together in a large bowl.
- Add the cucumber, zucchini, tomatoes, and bell pepper to the bowl and mix everything thoroughly so the vegetables are covered in the vinaigrette.
The zucchini might add water to the salad once you mix it with the vinaigrette. To decrease the amount of water try salting the zuccini before adding it to the salad. Place the diced zucchini in a colander, sprinkle it with some salt and let it sit for about 10 minutes. A lot of water should have drained from the zucchini.