Zucchini, Kale & Feta Green Salad Recipe

Zucchini, Kale & Feta Salad Recipe

Fresh, seasonal zucchinis are sweet and delicious combined with the rich tingly crunch of baby kale, salty feta, moreish pine nuts and a sweet garlic flaxseed dressing.

Servings

1

Prep time

Cook time

Recipe

GF, V


Ingredients

  • Dressing
  • 1 tbsp Stoney Creek Organic Flaxseed Oil
  • 1 tbsp olive oil
  • 1 tbsp white-wine vinegar
  • Juice ½ orange
  • Zest 1 lemon
  • 1 small clove garlic, crushed
  • Salt, to taste
  • 2 medium zucchinis, sliced into long strips using a potato peeler
  • Handful organic baby kale leaves
  • 3 tbsp pine nuts, toasted
  • 100g feta or sheep’s milk cheese
  • Mint leaves, to garnish

Method


  • Place dressing ingredients in a jar or bottle with a lid and shake to combine. Keep leftovers refrigerated.
  • Place zucchinis and kale leaves, feta and pine nuts into a serving bowl or platter and toss to combine. Drizzle over the dressing and garnish with mint leaves to serve.

  

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