Tuesday, June 4, 2013

Guest Post: Zucchini Salad

Greetings readers!   This week I am away on vacation, celebrating my two-year wedding anniversary =)  So instead of posting myself, I have
a guest post for a healthy salad for you.   I am super-excited about this salad, which looks really light and fresh...perfect for summer!  Now for a bit about my guest post author...

Eleanor is a celebration cake decorator and a major foodie who currently works for a London-based restaurant review guide.  The author of the blog Cake Over the World, she loves baking and decorating cakes.   Her blog features some healthier baked goods, as well as sweet treats and beautiful photos of sugar flowers.  Per my request (it is swimsuit season after all), she created a blog post for a very healthy recipe, this zucchini salad, for my blog.  I hope all of you enjoy this salad and stop by Eleanor's blog to check out her photos and delicious dessert recipes.  

Check out the recipe after the jump.

Zucchini/Courgette Salad (Guest Post by Eleanor of Cakes Over the World)

I'm a creature of habit. In winter I like hearty, warming soups to keep me going through the day. In summer, I crave fresh, zingy salads that make the most of seasonal vegetables and fruit.
So with this in mind, I created this healthy, bright green salad which is full of texture, crunch and tang. Enjoy!

I large handful rocket
1 courgette/zucchini
1 clove garlic
1 lemon
1 tbsp olive oil
1 large sprig mint
I red chilli, chopped
50g light Greek salad cheese

1. Zest the lemon then cut in half and juice it.
2. Crush the garlic clove with the flat blade of a knife then whisk together with the lemon zest, juice and olive oil.
3. Use a vegetable peeler to cut long strips of courgette.
4. Mix the rocket and courgette strips together in a large bowl with the dressing. Tear the mint in.
5. Divide the salad between two plates. 
6. Scatter over the chopped chilli then crumble the feta over.
7. Serve with toasted sourdough bread. 

Fresh, delicious and simple.

And for a healthy, sweet treat to follow, crush a couple of tinned pineapple rings, stir into 0% fat Greek yoghurt with a touch if icing sugar then top with a sprig of mint.

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