Zucchini Ribbon Spring Salad

We have had some beautiful days in Melbourne so far this Spring. And I’ve been lucky enough to just come back from a weekend in far north Queensland. The anticipation of summer is increasing!

This is the ultimate cool down salad for those days when it’s too hot to eat anything heavy. The zucchini is full of water for a start, a good thing for hydration levels (we get fluids from foods too, not just when we drink water) – and lots of mint to keep it really fresh. Mint contains menthol, which is what gives it that cooling sensation. Use the other half of the bunch to make fresh mint tea, or add it to a jug of cold water with some lemon slices. (This salad would be equally good with cucumber too.)

Tastes best when eaten in the sunshine!

zuc sal1

Zucchini Ribbon Spring Salad

 

2 x zucchini, cut into ribbons

1/2 bunch fresh mint, finely shredded

2 spring onions, chopped

100g feta cheese, diced

1 x tin chickpeas, drained

1/2 x cup dried freekeh

1 x TBS olive oil

1 x TBS lemon juice

S & P

Place freekeh in a saucepan with 1 1/2 cups of water and bring to the boil, cover and simmer for 15 minutes, then drain

While the freekeh is cooking, prepare the rest of the veggies

Throw everything into a bowl and toss with olive oil, lemon juice and salt and pepper

Easy peasy

zuc sal

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7 thoughts on “Zucchini Ribbon Spring Salad

    • It’s so easy to grow isn’t it? And i didn’t actually use a spiralizer here, just a vegetable peeler (the rectangular blade one if that makes sense) although I do have a spaghetti strand type peeler which works really well too!

    • It took me a while to find Jeanette, and i wasn’t sure if i liked it at first…it has quite a smokey flavour (not sure if this depends on the type), but it’s grown on me now 🙂

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