Crunchy Broccoli and Zucchini Salad in Iceberg Lettuce Wraps

1.Begin by preparing the vegetables. Wash the zucchinis, broccoli, and bell peppers thoroughly. Dice the green and yellow zucchinis, and the bell peppers into small pieces. Cut the broccoli into small florets.

2.In a large mixing bowl, combine the diced green zucchini, yellow zucchini, broccoli florets, diced yellow bell pepper, diced red bell pepper, and finely chopped red onion.

3.In a separate small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, garlic powder, salt, and pepper to create the dressing.

4.Pour the dressing over the vegetable mixture and toss gently until all the vegetables are well coated with the dressing.

5.Add the chopped fresh parsley to the salad and mix again to combine.

6.Take the iceberg lettuce leaves and carefully separate them. These will serve as your wraps.

7.Spoon the broccoli and zucchini salad mixture into the center of each iceberg lettuce leaf, folding the sides over to create a wrap.

8.Serve immediately as a fresh and crunchy salad in lettuce wraps.