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
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
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.)