Do you ever wonder what to do with the vegetables that are left after serving a vegetable platter? I hosted book club last month and after everyone left I had a few veggies that needed to be repurposed for another meal so I had to think of something. What I realized, is using the ingredients from a vegetable platter made making this salad so much easier because half the prep work was done.
In the summer I like to use as many vegetables from the garden as possible, and this year my garden was a little crazy. The sugar snap peas grew over six feet tall. Broccoli is on it’s second harvest (who knew?), and the zucchini, well, you will notice this year’s summer posts will be heavy with zucchini ingredients because I can’t pick them or give them away fast enough.
The original vegetable platter that I made this day consisted of carrots, jicama, sugar snap peas, zucchini, and broccoli, but you could create a similar salad using the leftovers from any store bought variety of vegetable platter.
With the summer heat no one wants to spend a lot of time in the kitchen, including me. Shocker, right? So let’s chop a few vegetables and enjoy!
Don’t worry about chopping all ingredients to the same size. As you can see, the jicama is chopped much smaller than the broccoli. I just wanted a hint of crunch from the jicama and wanted to feature more flavor from the broccoli. (Home grown broccoli takes a bit of garden space, but is so worth it when it comes to flavor.)