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.

2 Servings

1 Serving:    3g Carb     kcals 350     Protein 8g  Fat 34g   Fibre 4g


Serves 2

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.