RAW ZUCCHINI SALAD
With this incredible weather there's no better time to remake this delicious receipe.
This zucchini salad is fresh, tangy, full of flavour & so simple to make!
We're serving our salad on our Soho Burnt Sienna Crockery.
INGREDIENTS
- 2 large zucchinis, shaved into ribbons with a peeler
- 1/4 cup mint leaves, fresh
- 1/4 cup basil leaves, fresh
- 1/4 cup parsley leaves
- 2 tbsp crushed toasted flaked almonds
- 100g Meredith Goats Cheese
DRESSING
- 2 tbsp olive oil
- 1 tbsp white balsamic vinegar
- 1 tbsp lemon juice
- 1 small clove garlic, grated
- 1 tsp salt
- Pepper to taste
METHOD
- Toast almonds, cool then season with a little salt & extra virgin olive oil.
- Mix dressing in a jar.
- Dress the zucchini ribbons and herbs in a Mason Cash bowl.
- Serve on a plate, then top with Meredith Goats Cheese and almonds.
Enjoy!!
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