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Zucchini and crouton salad

Recipe by Rebecca Thexton

This fresh and simple zucchini and crouton salad is a great way to ensure you get your veg, but indulge a little too. Crunchy homemade garlic croutons mixed with fresh raw zucchini noodles and sharp Parmesan, ties together with a zingy herbacious lemon dijon dressing.

  • For the salad:
  • 2 small - med green zucchinis, shaved and spiralised
  • 2 small - med golden zucchinis, shaved and spiralised
  • 1/2 cup karkalla (native succulent - or preferred green leaf if can
  • 1/3 cup freshly shaved parmesan
  • tbsp of freshly chopped chives
  • For the dressing:
  • 1/4 cup extra virgin olive oil
  • juice of half a lemon
  • tbsp of finely chopped dill
  • teaspoon dijon mustard
  • For the croutons:
  • 1 sourdough baguette, ripped into chunks
  • 1 tablespoon garlic salt
  • sprinkle of sea salt
  • splash of olive oil
  1. To make your croutons, rip chunks of sourdough to the size of your liking. Heat a drizzle of olive oil in a frypan over medium heat and lightly toast your croutons. When slightly charred and crunchy, transfer to a tray and bake in the oven at 50deg for 5 minutes.
  2. Remove croutons and rest on a paper towel, then sprinkle with the garlic salt and sea salt. Set aside to cool and crisp.
  3. Spiralise or shave all the zucchini, creating a few textures if you like. I used ribbons and zoodles. Set aside in your salad bowl.
  4. To make the dressing combine the olive oil, lemon juice, dill and dijon mustard in a jar or mug and season with salt and pepper. Beat with a fork to combine.
  5. Combine spiralised zucchini, karkalla or desired leaf, chives and Parmesan cheese. Lightly stir in the croutons and drizzle the dressing. Give the zucchini and crouton salad a light toss and serve immediately.

Note: If saving leftovers or taking to work, allow the croutons to completely chill and store separate in a air tight container or bag. Combine just before serving. This keeps the crunch.

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