Mediterranean zucchini salad
Recipe
This pretty protein salad is as pleasant to look at as it is to taste! Vegetarian and gluten-free
This recipe is a creation of our collaborator, Annie Caron.
Zucchi-Ani Salad
4 to 6 servings
Preparation: 25 minutes
Ingredients
For the salad:
- 2 zucchini
- 1/2 cup red onions, cut into thin slices
- 1/2 cup Kalamata olives, pitted
- 1/2 cup Feta cheese, cut into cubes
- 1/2 cup dried tomatoes, chopped
- 1 can of artichoke hearts, drained and cut into 4
- 1 cup chickpeas, drained and rinsed
- 2 tomatoes, diced
For the vinaigrette:
- 1/4 cup Tuscan herb olive oil
- 2 tbsp. tbsp balsamic vinegar with figs
- 2 tbsp. tablespoon of lemon juice
- 1 C. teaspoon oregano
- 1 C. teaspoon Dijon mustard
- 1/2 tsp. teaspoon parsley and garlic powder
- Salt and pepper to taste
Preparation
- Transform the zucchini into spaghetti using a spiral cutter or julienne them.
- In a small bowl, whisk all the vinaigrette ingredients together.
- In a salad bowl, place all the salad ingredients and add the vinaigrette.
- Mix well.
* You can replace the chickpeas with another legume or leftover cooked chicken.
Enjoy your food!
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