Lots of crisp summer veggies in this crunchy salad, which can also be a sandwich filling or topping.

Remove the core and seeds from 2-3 sweet peppers. Trim the ends off 2 zucchini and 4 carrots.

Dice 1 tomato and place in a bowl, then sprinkle with salt. Add 2 T. each olive oil and dijon mustard. Add black pepper to taste and 1/2 C. finely chopped basil leaves.

Julienne finely or spiralize the vegetables, or use a mandolin. Don’t grate them as they will clump together if you do. Sprinkle with salt and toss to combine.

Combine the vegetables and dressing and toss very well to combine. Sprinkle with toasted sesame or sunflower seeds.