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Posted by on Aug 7, 2016 in | 0 comments

Veggie Madness

Veggie Madness

I created this recipe because I came home from the farmers market with a huge basket of veggies and needed to prepare them. This is an amazing recipe which can be adapted in many ways.  This is the basic recipe template, so for an Asian version I substitute walnut oil with sesame oil, omit the sunflower seeds and add 2 T. black sesame seeds, and switch the white wine vinegar to unseasoned white rice vinegar.  It is awesome!  Another absolutely fantastic version is to use walnut oil and substitute in Sicilian lemon balsamic vinegar.  I have to say this is my favorite, but you may not have Sicilian lemon vinegar in pantry, but I would strongly suggest purchasing it online.  I love to use all sorts of balsamic vinegars to attract different flavors, basically mix and match oils and vinegars.  You really can’t go wrong.

DSC_0196 - Version 2

Veggie Madness
Prep time
Total time
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Nut Free, Paleo, Soy Free
Recipe type: Salads/Sides
Serves: 8
  • ½ c. fresh basil, chopped finely
  • 1 c. broccoli, chopped
  • 1 c. cauliflower, chopped
  • 1 c. tomato, chopped
  • ½ c. red onion, diced
  • 1 cucumber, seeded, diced
  • 1 carrot, chopped
  • 1 c. celery, diced
  • 3 T. white wine vinegar
  • ¾ c. walnut oil
  • 3 T. sunflower seeds
  • ½ t. sea salt
  • ½ t. black pepper
  • pinch cayenne pepper
  1. Prepare all vegetables and place in large glass bowl.
  2. Add oil and vinegar, salt and pepper.
  3. Place in refrigerator and set for a minimum of 30 minutes.


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