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

INGREDIENTS
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

METHOD

Step 1
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.

Step 2
Add the shredded courgette and baby kale or spinach leaves.

Step 3
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.

Serve immediately.


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.

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