This salad is an amazing spring/summed dish. It’s light and fresh and so full of flavors. You can have it as is or add some grain or a slice of grilled sourdough bread alongside to make it a more substantial meal.
- 4 medium zucchini
- 1 big bunch (about 20 spears) of asparagus
- 200g cherry tomatoes
- a big bunch (about 100g) arugula
- a handfull basil leaves
- 1tbs olive oilDressing
- 1 garlic clove
- 2tbs extra virgin olive oil
- 4tbs white balsamic vinegar
- sea salt pepper
Trim the hard base of the asparagus. Blanch it in plenty of water for 3 minutes, rinse under running cold water, drain and set aside.
Slice the zucchini very thinly, 2-3 mm thick, lengthways, using mandolin if you have it or carefully with the knife. Add the sliced zucchini and blanched asparagus to a bowl, season it with a bit of sea salt and pepper and rub the vegetables with a tablespoon of olive oil.
Grill the zucchini and asparagus on a hot griddle for a couple of minutes on both sides until slightly charred. Remove and let it cool while you make the dressing.
To make the dressing, add all its ingredients into a blender and whizz until smooth.
To arrange the salad, cut the tomatoes in half. Add the arugula, tomato halves, grilled vegetables, some basil leaves into a large bowl and drizzle it with the dressing. Toss it slightly and transfer it into a platter or a shallow serving bowl.
Serves 4-6 ppl.
Victoria Diachkova holds a Plant Based Nutrition Certificate from Collin Campbell Institute for Nutritional Studies. She is a Health Coach and a plant based lifestyle blogger based in Cairo, Egypt. She is also a recipe and menu consultant and shares all her kitchen works on her blog Sincerely V. Victoria is currently taking Food Over Medicine Course developed and led by Dr. Pamela Popper. Her culinary goal is to use primarily local, easily available and accessible ingredients to create healthy, nutritious, easy, quick and delicious meals.
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