Zucchini, lemon and goat’s cheese salad
Recipe courtesy of Emily Scott APD
2 large zucchini
1 bunch asparagus
20 snow peas
150g baby spinach leaves (or Mesclun salad mix)
2 tablespoons fresh mint leaves, finely chopped
2 tablespoons marinated goat’s cheese
Half a red onion, diced
Juice of 2 lemons
1/4 cup slivered almonds
Cracked black pepper, to taste
Nutrition Information (per serve)
|Energy||551.8 kJ (132 calories)|
Bring a medium pot of water to the boil. Slice the zucchini into pieces roughly 1cm wide, then cut in half lengthways.
Prepare the asparagus by snapping off the woody ends
Prepare the snow peas by topping and tailing and removing outer string.
Using the boiling water, steam or blanch the zucchini, asparagus and snow peas for 3 minutes, then rinse under cold water.
Toast the slivered almonds until golden brown, using an oven grill or alternatively in a frypan over a medium heat.
Combine the spinach leaves, chopped mint leaves and onion in a large bowl. Add the cooked green vegetables.
Add to the greens the lemon juice, goat’s cheese, nuts and pepper to taste. Stir well to combine.
Enjoy as a side salad.
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