Quick & Easy

Zucchini ribbon salad with spearmint and almonds

Zucchini ribbon salad with spearmint and almonds


Raspberry vinaigrette


1.Using vegetable peeler, cut zucchini into thin ribbons.
2.To make raspberry vinaigrette place ingredients in screw-top jar; shake well.
3.Place zucchini in large bowl with almonds, capsicum, mint and vinaigrette; toss gently to combine.

Select mint leaves that are evenly coloured and have no brown tinge around the edges. A bunch of mint can be kept, stems in a jar of water and leaves covered with a plastic bag, in the refrigerator, up to five days. There are many varieties of mint, but one of the most common is the grey-green spearmint with its mild flavour and delicate aroma. It grows wild in many of our gardens during summer but your greengrocer should be able to obtain it for you all year long.


Related stories