Description
This salad is so easy to put together and is full of healthy goodness from the raw veggies, seeds and extra virgin olive oil.
Ingredients
Zucchini
8 medium green zucchini
½ tsp (2.5 ml) Maldon salt
Mint and Lemon Marinade
30 g mint leaves
½ C (125 ml) medium intensity extra virgin olive oil
1 garlic clove, crushed
1 lemon, juice and zest
Fresh Coriander Dressing
80 g fresh coriander
½ C (125 ml) mayonnaise
¼ C (60 ml) olive oil
2 Tbsp (30 ml) fresh lime juice
2 cloves garlic, crushed
1 tsp (5 ml) apple cider vinegar
2 tsp (10 ml) honey
To Serve
2 Tbsp (30 ml) mixed seeds (sunflower, pumpkin, linseed and sesame seeds)
80 g watercress
20 g micro greens
shavings of Parmesan cheese
Instructions
Mint and Lemon Marinated Zucchini
julienne the zucchini, place in a bowl and sprinkle with the salt.
Toast the seeds in a dry frying pan until golden brown.
Whizz all the remaining ingredients together in a jug blender (or using a stick blender) until sauce forms (will be slightly chunky). Pour the sauce over the zucchini, toss to coat and allow to marinade for 10 minutes.
Fresh Coriander Dressing
Blend all of the ingredients in a blender until in a jug blender (or using a stick blender) until smooth.
To Serve
Place the watercress onto a serving platter. Top with the marinated zucchini, toasted seeds, Parmesan shavings and micro greens. Drizzle with the coriander dressing and serve.
