Name: Zucchini and sugar snap pea salad with green goddess dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Ingredients: 3 zucchini, peeled into ribbons; 9.20 gm extra virgin olive oil; 150g sugar snap peas, trimmed; 1 baby cos lettuce, leaves torn; 4 red radishes, trimmed, thinly sliced; 3 medium-boiled eggs, quartered; 1/2 avocado, chopped; 125.00 ml plain gluten-free Greek-style yoghurt; 42.00 gm lemon juice; 62.50 ml fresh flat-leaf parsley leaves; 40.00 ml chopped fresh chives

Zucchini and sugar snap pea salad with green goddess dressing

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Egg and crunchy salad - a heavenly must-have dish!

Ingredients:

3 zucchini, peeled into ribbons
9.20 gm extra virgin olive oil
150g sugar snap peas, trimmed
1 baby cos lettuce, leaves torn
4 red radishes, trimmed, thinly sliced
3 medium-boiled eggs, quartered
1/2 avocado, chopped
125.00 ml plain gluten-free Greek-style yoghurt
42.00 gm lemon juice
62.50 ml fresh flat-leaf parsley leaves
40.00 ml chopped fresh chives

Instructions:

For Green Goddess Dressing: Combine avocado, yogurt, lemon juice, 2 tablespoons water, parsley, and chives in a small food processor. Blend until creamy. Season with salt and pepper to taste.
In a bowl, generously coat zucchini with oil, sprinkle with salt and pepper, and toss until well combined.
Preheat a chargrill pan over medium-high heat. Grill zucchini for 2 minutes on each side until nicely charred and tender. Place in a large bowl.
Blanch peas in boiling water for 1 to 2 minutes until vibrant and tender. Drain and immediately cool in cold water. Mix peas with zucchini, lettuce, radish, and half of the dressing. Gently toss together. Arrange on a serving platter, top with egg, and drizzle with the rest of the dressing before serving.

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