I whipped this salad up in less than 10 minutes right before serving it to one of my personal chef clients. It’s bright, refreshing and goes great with almost any entree. I can picture this dish being a lovely addition to a summer al fresco dinner gathering or a daytime barbecue. You could also add cherry tomatoes for a punch of color, or feel free to get creative with adding other veggies. This is one of those simple salads that can serve as a base for you to build a whole meal off of, just add a protein of choice and you’re good to go. Hope you enjoy!

Lemony Zucchini & Kale Salad

 

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Prep time

10 mins

Total time

10 mins

 

Refreshing, simple, easy, recipe that is great for al fresco dining! You can whip this together in 10 minutes right before serving.

Author: Grace Brinton

Recipe type: Salad

Serves: 4

Ingredients

• 4 zucchini
• 3 large handfuls baby kale
• Zest of 1 lemon
• Juice of ½ lemon
• ¼ tsp salt plus a few pinches reserved for later
• ¼ cup coconut cream*
• 2 Tbl extra virgin olive oil
• Optional Additions:
• 4 fresh basil leaves, minced
• 1-2 avocados, diced
• 1 cucumber, diced

Instructions

1. Spiralize your zucchini into noodles and place into a colander.
2. Sprinkle the ¼ tsp salt over the noodles and allow them to sit for 5 minutes over the sink. This will draw out excess water.
3. While zucchini sits, make dressing: in a mixing bowl combine lemon zest, juice, a couple pinches salt, coconut, olive oil.
4. Pick zucchini noodles up out of colander, and place on a plate with some paper towels to help them dry a bit. Dab them with towels to remove excess liquid.
5. Toss noodles in dressing, then add the baby kale, toss to combine.
6. Optional additions can be added at this time as well.
7. Taste for seasoning. You may want to add more lemon or a bit more salt.
8. Serve and enjoy!
9. *If you can't find coconut cream, just buy full fat coconut milk and scoop off some of the creamy part. YOu can also add more if you want to make the dressing creamier.

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