A light Summer Green Salad
A few clients made up this salad by Amelia Freer and were raving about it so I am adding it to my portfolio.
1 Serving: 3g Carb kcals 350 Protein 8g Fat 34g Fibre 4g
50g x 2 , Rocket
100g x 2 , courgette, thickly sliced
45ml, 3 tablespoons olive oil
Lemon juice and zest (if unwaxed)
20g x 2 serving of your favourite nuts lightly toasted
fresh basil leaves
Cut the courgette lengthwise into ribbons with a vegetable peeler or mandolin – I used the wide slit on the side of my hand grater.
Toss the courgette with a sprinkle of salt, lemon zest and juice and drizzle 30ml of the olive oil over them. The courgette absorbs the salty olive taste beautifully.
Leave to stand for a few minutes before tossing with the rocket. Sprinkle with peanuts or almonds, drizzle with remaining oil and finish with the basil leaves.
You can add feta, mozzarella and then a warm or cold protein like the beef you see in this photo.