A zesty, crunchy, full of flavour salad that tastes delicious (and also helps solve my over abundance of zucchinis in the garden!!). I make a big batch so I can use for weekday lunches and also for dinners on the run. Soooo good!
Ingredients 4 large zucchini Juice of 2 lemons 3-4tbsp of extra virgin olive oil 1/2 tsp of sea salt 3 tbsp of non salted cashews 1 chilli (optional) 1 cup of coriander 1 cup of cherry tomatoes, halved 50g of feta cheese, crumbled 1/4C mix of toasted seeds (I used sunflower and pumpkin) and almond slivers
Instructions 1. Spirlalise zucchini and put aside. I cut my zucchini noodles with scissors so they are not a meter long! Alternatively you can shave zucchini with a peeler than cut into ribbons. 2. In food processor blend the lemon juice, olive oil, salt, cashews, chilli, and coriander. 3. Toss the sauce through the zucchini noodles. 4. Add remaining ingredients to noodles and scatter a few sprouts over the top (optional).
This salad will keep for 3-4 days in the fridge.
Tip: you can make double batches of the dressing and put in the fridge or freezer. This will half the time of making the salad the next time. Because you will want to make it again...its that good!