Sunshine Squash Salad - Plant Based Cooking

Ingredients

• 6 cups zucchini / yellow squash cut in half (sliced thin)
• 3 cups cherry tomatoes (cut him half)
• 2 cups large carrots (peeled and cut into chunks, cut in half, sliced thin)
• 1 cups green onions (sliced thin)
• 1/2 cup parsley (chopped)
• 1/4 cup dill (chopped)
• 4 cups rainbow chard (cut into strips)
• 2 cups red cabbage (shredded thin)
• 1/2 cup red onions (minced)
• 1/2 cup oil (Chef Matthew used Nutive Hemp Oil)
• 1/3 cup lemon juice
• 3 tbsp raw apple cider vinegar
• 1 tsp garlic cloves (minced)
• 1/2 tsp ginger (minced)
• 1 tsp salt ((optional))
• 1 tsp dried oregano
• 2 tbsp balsamic vinegar ((aged if you have it))
• 1 tsp black pepper