Raw Zucchini Ribbon Salad with Feta, Pomegranate & Pine Nuts
Rich in vitamin A and an array of antioxidants, zucchini ribbons create the perfect base for this fresh yet tangy salad. It's perfect alongside a tart, as a side dish at a BBQ, or go solo as a light yet nourishing lunch.
Servings: 4 as a main or 8 as a side
Time: 30 minutes
Ingredients
Salad:
4 large zucchini
200g feta, cubed
2 avocados, peeled & cubed
50g pine nuts, toasted
50g pumpkin seeds, toasted
3 tbsp pomegranate seeds
Dressing:
1 large lemon, juice
1 tbsp white wine vinegar
1 tbsp wholegrain mustard
5 tbsp olive oil
1 garlic clove, crushed
2 tbsp capers, drained
1 tsp salt
1 tsp pepper
1 tbsp mint, chopped
Method
Make the zucchini ribbons by feeding them through a spiralizer using the slicing blade or simply use a vegetable peeler (takes a little longer). Put into a large mixing bowl.
Add the feta, avocado, and half of the pine nuts, pumpkin seeds & pomegranate seeds.
Combine all the dressing ingredients in a separate bowl and drizzle half of this over the salad. Toss thoroughly until fully coated and transfer to a serving dish,
Top with the remaining half of pine nuts, pumpkin seeds, and pomegranate seeds and drizzle over the remaining dressing.
Serve and be sure to save any leftovers for a batch of fritters the next day!