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ZUCCHINI FLOWER SALAD

GF :  SF : V

Serves 4 as a side, or 2 people with some extra protein

 

6 zucchini flowers and attached zucchini

4 rainbow radish, finely sliced

1 cup kohlrabi, cut in matchsticks

1 cup peas, fresh or frozen peas, lightly blanched

extra virgin olive oil, to serve

good pinch sea salt and ground black pepper

 

Dressing:

1/2 cup five:am Organics Greek Yoghurt

1 tablespoon lemon juice

2 teaspoons seeded mustard

1 tablespoon dried tarragon leaves

 

 

Prepare the zucchini flowers by finely slicing the baby zucchini on the vertical and reserving the flowers. Lightly blanch the flowers in boiling water for about 30 seconds, drain on paper towel, pull petals from stamen and set aside. Whisk together ingredients for dressing and sweep across a large serving plate, top with salad ingredients, drizzle with evoo, season with salt and pepper and serve.

Category

Mains, Sides & Salads

Tags
carbs, easyrecipes, entertaining, fats, fibre, fruits, glutenfree, health, healthyfamily, howtomakesummersalads, nutrition, recipes, saladrecipes, salads, seasonal, sugarfree, summer, vegetarian, wholefoods, yoghurt, zucchiniflower
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