Spiralized Zucchini, Green Bean, Pea Salad with Parsley Salad Dressing

This is my new favourite salad 🙂 .  It is raw, crunchy and highly nutritious.  When I first made this salad a few weeks ago I never made the dressing, instead just had the salad with some freshly squeezed lemon juice.  I am not really a salad dressing kind of a person, often I feel a dressing takes over the salad and covers up the actual taste of the salad.  But, this dressing is somewhat light and does add a little twist to this salad. FYI I have not tried this salad warmed.  I know some people feel the urge to warm up zucchini in a salad, but really I like it raw. I am loving the sugar snap peas at the moment and for some reason I just can’t get enough of green beans, but they must be the ‘fine’ ones …who knows why….just a thing I am going through right now…Anyhow, salads are going to become a huge thing in my life right now, thanks to summer on it’s way…Ha, I say that, but really this weather in this part of the world, does not know what it wants to do, so I will just do what I do in summer and eat salad…I will pretend it is hot…well at lunch-time anyway……

Spiralized Zucchini, Green Bean, Pea Salad with Parsley Salad Dressing

Total time:  20 minutes

Serves 2

Ingredients:

2 cups spiralized zucchini/courgettes/large marrow

75 grams fine green beans

75 grams sugar snap peas

For the Salad Dressing:

Makes about 100 milliliters

1/2 cup tightly packed fresh parsley, chopped

2 fat garlic cloves, minced and chopped finely (about 2 teaspoons)

1 teaspoon of Dijon Mustard (I did not use the grainy one)

2 – 4 teaspoons of freshly squeezed lemon juice

4 Tablespoons Extra Virgin Olive Oil

4 Tablespoons water

Freshly cracked salt and pepper to taste

Instructions:

Blanch the beans in boiling water for about a minute, remove immediately and place in iced cold water to prevent any further cooking to take place.

Then, blanch the sugar snap peas for 30 seconds, remove immediately and place in a separate bowl of ice-cold water to prevent any further cooking to take place.

To make the dressing:

Add all the dressing ingredients to a bowl and whisk until all combined. Taste.  (If you feel the dressing needs a little more of anything, then add to get the taste to your liking.)

To assemble the salad:

Place the spiralized zucchini on a salad platter.

Cut some of the blanched beans and sugar snap peas up and add to the zucchini. Arrange some whole beans and sugar snap peas on top.  Drizzle the parsley dressing over and serve as a light meal or as a side salad. (I drizzled the dressing over the salad once plated up on separate plates.)

Enjoy 🙂

 

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Green Bean and Herb Superfood Soup

Okay, so maybe this green is not the best shade of green. Try not let this put you off this amazingly tasty healthy soup though! Personally I am a huge fan of everything Green. Green veggies are my all time best.  I know they are piled with goodness, and all that goodness mixed with herbs is like a match made in heaven.

This Green Bean and Herb Superfood Soup, kind of snuck up on me the other day.  It was a situation of green beans in the fridge, lunch time approaching and wanting something different. (there is only so much salad a girl can have and with winter approaching here, soup seemed just perfect) Anyway, so with the help of a bunch of herbs from my garden, this bean soup was created. Then just for a bit of a ‘why the heck not’ decided to splurge with a few more nutrients, in the way of a dash of Spirulina.  Please note, I did say ‘a dash’ meaning a little bit, because if anyone has had Spirulina before, ummmmmm well let’s face it…..the taste is not really the best, but by putting in a little, the taste was totally camouflaged. Maybe you think I am crazy putting it in, but why not, just that little bit extra goodness goes a long way…but hey, it is totally up to you.

Green Bean and Herb Superfood Soup

Preparation time:  10 minutes

Cooking time:  7  minutes

Total time:  17 minutes

Makes 2 cups

Ingredients:

280 – 300 gram Green Beans, chopped

I medium sized onion, chopped

1 cup vegetable stock

2 – 3 fresh rosemary stalks (about 15/20 centimeters long)

Handful of fresh basil

salt and pepper to taste

1/4 teaspoon of spirulina powder (Optional)

Chia seeds for topping

Instructions:

In a medium sized pot, on medium heat saute onion.

Add beans, stock and herbs (leaving the leaves of the rosemary on the stalk, they will fall off whilst cooking)

Cook until the beans are tender about 5-7 minutes.

Remove the rosemary stalks and throw them away.

Add the pot contents to a blender, and blend until smooth.

Taste, and see if anymore salt or pepper is needed.

Add spirulina. Give it a quick blitz.  Place into soup bowls.  Top with chia.

Enjoy 🙂