Shaved zucchini saladSeptember 6, 2013
A superb spring salad with extra kick, extra benefits, and extra deliciousness.
Ingredients for two people
|3||zucchini, shaved or very finely sliced|
|3 tbs||parsley, chopped|
|80 g||green olives, rinsed & drained|
|50 g||parmesan, finely grated|
|3 tbs||olive oil|
|2 tbs||white wine vinegar|
For the croutons
Preheat the oven to 180C. Place the bread rolls on a baking tray and cook the bread for 5 minute. Once the bread is golden brown remove from the oven. Cut the sourdough into 1 cm cubes and leave aside. Brush them with some olive oil and place back into the oven for 6-8 minutes until golden, watch that they don’t burn. Remove and chop them into 1 cm cubed.
For the salad
Using a cheese shaver, or if you don’t have one you can just use a grater or peeler, shave the zucchini into long thin sheets and place into a bowl. Add the parsley, green olives, parmesan, and the lemon juice, toss well to combine – the acidity of the lemon juice cooks the zucchini so its very important to mix the salad well. Dress with the olive oil, vinegar, and season with salt and pepper. At the last minute add the croutons tossing to combine one last time.
Divide the salad between plates and enjoy this beautiful salad.
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