Raw Zucchini Salad with Pine Nuts, Goats Cheese and Microgreens
Zucchini are one of those staple vegetables that we adore. The fresh, alkalising and versatile properties of zuch's make it one of our weekly go-to veggies and as long as they are in season and there is good local sully, they will be included in your weekly fruit and veg boxes.
Zucchini is at its best in the late summer months - specifically in January, February, and March. Smaller, younger zucchini have better flavour and we source fresh produce and buy from farmers locally to ensure you get the best of the best.
This light, summery salad recipe is a beautiful celebration of fresh, crunchy zucchini from our produce boxes. When zucchini is shredded like this it retains so much of its light floral flavour and nutrients that get lost when it’s cooked.
INGREDIENTS:
- 3 medium zucchini
- Zest from one lemon
- Juice from one lemon
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground pepper
- ¼ cup pine nuts
- 60g local goat cheese
- ¼ cup Seasonal Microgreens
METHOD:
- Finely shave the zucchini with either a vegetable peeler or on a mandolin
- Gently combine the zucchini, lemon zest, lemon juice, olive oil, salt, and pepper in a large bowl. Toss lightly to combine, so the zucchini ribbons don’t break. Marinate for 10 minutes
- Gently combine the zucchini, lemon zest, lemon juice, olive oil, salt, and pepper in a large bowl. Toss lightly to combine, so the zucchini ribbons don’t break. Marinate for 10 minute
- While the zucchini is marinating, toast the pine nuts over medium heat in a non-stick pan for five minutes or until the nuts are golden brown
- Place the zucchini in a bowl or plate. Twist the strands to create some movement and circular shapes in the salad.
- Top the zucchini with the toasted pine nuts, goat cheese, and microgreens
- Eat and enjoy
Don't forget to tag us on social media if you make this dish, we love to see your creations with our recipes.