A tasty green vegetable salad to compliment your protein option
ZUCCHINI & GREEN BEAN SALAD WITH PUMPKIN SEED & CORIANDER DRESSING
Recipe & photo by Emma Galloway, featured in Cuisine Magazine
250g green beans, ends trimmed
2 medium zucchini, finely shredded
100g baby kale or spinach leaves
foodies flaky sea salt
PUMPKIN SEED & CORIANDER DRESSING
1 cup coriander leaves and tender stems, roughly chopped
½ cup pumpkin seeds, lightly toasted
1 clove garlic, peeled and crushed
½ green chilli (de-seed for less heat)
¼ cup foodies extra virgin olive oil
3 tablespoons lemon juice
Bring a large saucepan of salted water to the boil, drop in the green beans and cook for 3-4 minutes or until just tender. Remove the beans from the pan with tongs and transfer to a bowl of iced water. When cold, drain well and transfer to a large bowl.
Add the shredded courgette and baby kale or spinach leaves.
In a small food processor, combine all the dressing ingredients and pulse to form a rough dressing, similar in consistency to pesto. Season to taste with foodies flaky sea salt and pepper, then stir through the beans, courgette and kale or spinach.
Chef note: I used a mandolin to get long strands of zucchini, but you could use a sharp knife or spiraliser for great results too.
- foodies for food lovers