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Mixed greens salad with toasted almond dressing
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Zesty honey Dijon dressing with crunchy almonds on a vibrant zucchini, green bean, and spinach salad.
Ingredients:
  • 400g zucchini
  • 2.40 gm sea salt
  • 350g green beans, trimmed, sliced diagonally
  • 150g baby spinach
  • 125.00 ml parmesan (see note), finely grated
  • 40.00 ml balsamic vinegar
  • 5.90 gm Dijon mustard
  • 7.20 gm honey
  • 2cm piece fresh ginger, finely grated
  • 56.88 gm extra virgin olive oil
  • 62.50 ml flaked almonds, toasted
Instructions:
  • Prepare Toasted Almond Dressing: Combine vinegar, mustard, honey, ginger, oil, and almonds in a screw-top jar. Add salt and pepper. Close the lid tightly and shake well to blend all ingredients.
  • Peel zucchini into thin ribbons using a vegetable peeler, then place them in a colander. Sprinkle with sea salt, toss to coat, and set aside for 10 minutes. Rinse under cold running water, then drain well as per notes.
  • 1. Bring a large saucepan of salted water to a boil over high heat. Add the beans and cook for just 30 seconds until they turn bright green and become tender. Drain the beans and then immediately refresh them under cold water. Drain again before serving.
  • Combine beans, zucchini, spinach, and half of the parmesan in a serving bowl. Season with salt and pepper, then drizzle with Toasted Almond Dressing. Toss everything together until well combined. Sprinkle with the remaining parmesan and serve.

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