Vegetable Salad with Dijonaise Dressing
Ingredients
- 1 tsp olive oil
- pinch salt
- 2 white sweet potatoes cut in cubes
- 2 cups head cauliflower cut in florets
- 1 zucchini cut in half lengthwise
- 1 squash cut in half lengthwise
- dill
Grilling marinade
- 1 tbsp olive oil
- 1 tsp dijon mustard
- 1/2 tsp smoked paprika
- pinch salt
Dijonaise
- 3 tsp vegan mayo
- 1 tsp dijon mustard
- 2 tsp water
Preparation
Preheat oven to 400. Toss sweet potato and cauliflower in oil and salt, then bake for 20 minutes turning once halfway. Let cool.
Make marinade for squash by combining oil, dijon, smoked paprika and salt.
Coat zucchini and squash in marinade then grill for 6 minutes each side until well cooked. Remove from grill and let cool. Then chop in half moons.
Combine potatoes, cauliflower, grilled zucchini and squash with dill in a bowl.
Mix dijonaise and drizzle over chilled vegetable salad or keep separate and dip.
Notes
This is a healthy vegan version of potato salad, ideal for BBQ side dishes.
