We’re finally growing zucchinis! One of our favourite ways to eat them is in this salad.
With a potato peeler, slice the raw zucchinis into strips (be careful not to peel your skin in the process)…
Make a simple dressing by measuring the following ingredients into a jar and giving them a good shake to combine (we didn’t need all the dressing for the salad above)…
- 2 tablespoons white balsamic vinegar
- 4 tablespoons light olive oil
- 1 teaspoon dijon mustard
- 1 garlic clove, crushed
- salt and pepper to taste
Last night’s salad included sliced cucumber and a baby red onion, both from the backyard. Other nights it might include purslane, lettuce leaves, tomatoes, or anything else we can find in the garden or fridge.
This salad seems to work best when the zucchini are really fresh, so we’re making the most of it while they’re in season!
Fig Jam and Lime Cordial 