Zucchini, pea and mint salad with goat's cheese dressing
This light and healthy summer salad doesn't skimp on flavour!
Weigh it Up Australia’s approach to food is refreshingly simple – use the freshest locally grown seasonal produce whenever possible to ensure optimal nutritional content, as well as maximising flavour and value for money
Ingredients
- 1 zucchini, shaved lengthways with a vegetable peeler to create thin strips
- ½ cup fresh or defrosted frozen peas
- 10 mint leaves, torn
- 20g walnuts. Toasted and roughly chopped
- Handful mixed salad leaves
DRESSING
- 1 tbsp low fat Greek style yoghurt
- 1 tsp goat’s cheese
- 1 tsp extra virgin olive oil
- 2 tsp lemon juice
Method
Combine zucchini, peas and salad leaves in a salad bowl and drizzle over the dressing. Scatter mint leaves and walnuts to serve.
Handy Tip: To make this into a main meal, simply add a 400g tin of cannelleni beans, chickpeas or mixed beans and you have a quick, delicious and healthy summer supper.
This recipe is from The Weigh It Up Summer Recipe Book by Julie White. Available at independent newsagents nationally; online at www.weighitup.com.au and Chemist Warehouse nationally. Recommended Retail price is $8.95. Follow us on Facebook and Twitter for delicious new recipes every week!
